Italian Food and Flavours

Roast leg of lamb: Agnello marinato

  • Roast leg of lamb: Agnello marinato

Aromatic take on traditional roast leg of lamb, moist, succulent and crisp. Serve with roast potatoes and a little of the gravy made from the meat/marinade juices for the perfect Sunday lunch.

Roast leg of lamb: Agnello marinato

2 kg leg of lamb

for the marinade:
2 glasses of white wine
1 glass of water
1 glass white wine vinegar
3 cloves of garlic, crushed
2 stems of rosemary
small bunch of thyme
4 stems of sage
3 fresh young bay leaves
2 cloves
the zest of a lemon


Place the lamb in a large terracotta or enamel pan and warm the liquids in a saucepan until approaching the boil. Remove from the heat and add all the dry ingredients to the liquid, then pour everything over the lamb. Leave the lamb to marinate overnight and turn in the liquid every so often.
Four hours before you intend to eat, drain the lamb, leaving a couple of tablespoons of the marinade in the cooking dish. cover tightly with foil or a tight fitting lid and place in a slow oven. check on the progress of the lamb every hour or so adding a little more marinade if required to keep some liquid in the bottom of the pan and regulating the heat to ensure it cooks very slowly.
After 3 hours remove the lid/foil and turn up the heat to crisp the skin. This is perfect timing for adding roast potatoes.
after 30 minutes remove the meat and wrap loosely in foil to rest and keep warm. Use the juices from the pan and any that come from the resting meat to make your gravy.