Agnello con Patate al Forno
A classic Pugliese roast of succulent lamb pieces baked over sliced potatoes, onions, rosemary, and extra virgin olive oil.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •Large ceramic baking dish
- •Chopping board
- •Chef knife
- •Large mixing bowl
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 32 g
- carbs
- 35 g
- fibre
- 4 g
- protein
- 48 g
- calories
- 620 kcal
Instructions
- 1
Preheat your oven to 200 degrees C.
- 2
Place the potato wedges and sliced onions into a large bowl.
- 3
Add half the olive oil, half the rosemary, salt, and pepper, then toss well to coat.
- 4
Spread the seasoned potatoes and onions evenly across the base of a large baking dish.
- 5
Toss the lamb pieces in the bowl with the remaining olive oil, rosemary, crushed garlic, salt, and pepper.
- 6
Arrange the seasoned lamb pieces directly on top of the potato layer.
- 7
Pour the white wine gently around the edges of the baking dish.
- 8
Sprinkle the grated pecorino evenly over the meat and potatoes if using.
- 9
Bake uncovered for 55 to 60 minutes until the lamb is browned and the potatoes are fork-tender.
Chef's tips
Cut the potatoes into uniform wedges so they cook through at the same rate as the lamb. Leaving the bone in the lamb imparts far more savoury flavour to the potatoes beneath.
Ingredient substitutions
- bone-in lamb pieces → boneless lamb shoulder cut into chunks
- pecorino pugliese → grana padano or mature pecorino romano
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Reheat covered in an oven preheated to 180 degrees C until steaming hot throughout.
Common mistakes to avoid
- •Slicing the potatoes too thick, which prevents them from softening before the meat overcooks.
- •Crowding the meat under the potatoes, which causes the lamb to steam rather than brown.
- •Adding too much wine or liquid, turning the roasted vegetables soggy.
Serving suggestions
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