Agnello al Forno con Patate
Slow-roasted lamb shoulder with potatoes, rosemary and white wine — the definitive Italian Sunday roast.
Total time
165 min
Prep
15 min
Cook
150 min
Difficulty
easy
Cuisine
Italian
gluten-free
Ingredients
1.5kglamb shoulder, bone in
800gwaxy potatoes, cut in wedges
1 bulbgarlic, cloves separated
4 sprigsfresh rosemary
200mldry white wine
4 tbspextra virgin olive oil
1 tspsalt and black pepper
Instructions
1
Score lamb all over and push garlic cloves and rosemary into the cuts.
2
Season generously with salt and pepper, rub with olive oil.
3
Place in a roasting tin, pour white wine around the base.
4
Roast at 200C for 30 minutes until browned.
5
Reduce to 160C, add potato wedges around lamb.
6
Roast a further 2 hours, turning potatoes occasionally, until lamb is falling apart.
7
Rest 15 minutes, serve with pan juices spooned over.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1445
Protein
98.5g
Fat
93.7g
Carbs
39.7g
Fiber
7.2g
Sodium
537mg
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