Tuscan Roasted Lamb with Potatoes — Agnello al Forno con Patate e Rosmarino
A Tuscan one-pan roast of lamb leg studded with garlic and rosemary, slow-roasted alongside potato wedges that catch the lamb's herb-scented juices, finished with a drizzle of pan reduction and fresh lemon.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove lamb from fridge 20 minutes ahead. Pat dry. Make small incisions across the lamb; stuff with garlic slivers, rosemary, and thyme leaves. Rub with 2 tbsp olive oil, lemon zest, salt, and pepper, pressing to adhere. Cut potatoes into 3cm wedges. Cut red onions into wedges. Smash 10 garlic cloves with skins on. Preheat oven to 200°C.
Sear
Heat a large skillet over medium-high heat. Sear lamb 2.5 to 3 minutes per side, 10 minutes total, until deeply browned all over. Transfer to a plate.
Build
Toss potato wedges, red onions, smashed garlic, and rosemary sprigs with 1/4 cup olive oil and salt in a large ovenproof skillet. Nestle seared lamb onto the potatoes. Pour white wine and warm chicken stock around the lamb, not over it.
Roast
Roast at 200°C for 55 to 60 minutes (medium-rare, 60°C internal), basting twice with pan juices. Increase oven to 220°C for the final 8 minutes to crisp potatoes. Lamb should be deeply coloured and tender at the bone.
Rest and plate
Transfer lamb to a board and tent loosely; rest 8 minutes. Stir lemon juice into pan juices; taste and adjust salt. Slice lamb across the grain into 1cm slices. Divide potatoes and onions between two plates. Top each with sliced lamb and spoon herb-wine pan juices over. Scatter parsley and flaky salt. Serve immediately.
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