Agnello Arrostito — Italian Roast Lamb For A Celebration Meal
When it comes to the centrepiece of a festive feast, Italy often looks to the hillsides. While a classic roast turkey holds its ground in the UK, an authentic Italian celebration—whether it is Pasqua (Easter) or a grand winter Natale (Christmas) family gathering—frequently honours the deep, rustic flavours of a slow-roasted leg of lamb.
Known as Agnello al Forno (or Agnello Arrostito), this dish is all about simplicity, using fragrant aromatics to balance the rich tenderness of the meat.
If you want to bring an elegant, Mediterranean twist to your next holiday gathering, here is Carluccio's guide to mastering the perfect Italian-style roast lamb.
The Secret: Infusing from the Inside Out
Unlike traditional British roasts where herbs are often placed around the meat or used in a gravy, the Italian method focuses on inserting the flavour directly into the muscle. By creating small pockets throughout the lamb and stuffing them with garlic, sea salt, and fresh herbs, the aromatics melt into the meat as the fat renders down, ensuring every single slice is deeply seasoned.
The Method
Finely chop a generous handful of fresh rosemary and garlic cloves. Mix them together in a small bowl with a pinch of coarse sea salt and cracked black pepper.
Take a sharp pairing knife and poke deep, small slits all over a 2kg leg of lamb. Use your fingers to press a small pinch of the garlic and rosemary mixture deep into each pocket.
Rub the entire surface of the lamb with a generous amount of premium extra virgin olive oil. Calabrian Extra Virgin Olive Oil is the perfect partner here—its smooth almond notes complement the gamey flavour of the lamb beautifully without overpowering it.
Place the lamb in a roasting tray surrounded by thick wedges of lemon and a splash of dry white wine. Roast at 180°C. For a perfect medium-rare centre, aim for an internal temperature of 55-60°C.
Transfer the lamb to a warm carving board, tent it loosely with foil, and leave it alone for at least 20 minutes. This allows the juices to redistribute, guaranteeing a tender, succulent carve.
The Perfect Pour: A roast this magnificent deserves an equally historic partner. To complete your festive table, pair the lamb with a robust, full-bodied Italian red wine. A deep, structured red cuts through the rich marbling of the lamb beautifully, transforming a simple roast into a true holiday celebration.
