Italian · Dinner
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.
$$$
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
645Calories
48gProtein
28gFat
38gCarbs
4gSugar
6gFiber
710mgSodium
145mgChol
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Instructions
1
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.
2
Sear
Heat a separate large skillet over medium-high heat. Sear lamb 2–3 minutes per side, 10 minutes total, until deeply browned all over. Transfer to a plate.
3
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.
4
Roast
Roast at 200°C for 55 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.
5
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. Plate with potatoes and onions. Spoon herb-wine pan juices over. Scatter parsley and flaky salt. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) lamb leg
- 20 garlic cloves
- 8 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 lemons
- 90ml (6 tbsp) olive oil
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper
- 600g (21.2 oz) waxy potatoes
- 2 small red onions
- 240ml (1 cup) dry white wine
- 200ml (3/4 cup + 2 tbsp) chicken stock
- 2 tbsp lemon juice
- 2 tbsp flat-leaf parsley