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Agnello e Patate al Forno - Baked lamb & potatoes
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STEFANI'S KITCHEN

Agnello e Patate al Forno - Baked lamb & potatoes

Baked lamb and potatoes.

By Stefani Poci

 |  

@chefstefp

June 24, 2026

By Stefani Poci

Ingredients

  • 2-3

    lbs lamb pieces of choice

  • 6

    potatoes, cut into wedges

  • 1

    can San Marzano tomatoes, crushed by hand

  • 1

    onion, sliced

  • 4

    garlic cloves

  • 2

    bay leaves

  • Oregano, to taste

  • Salt

  • Olive oil, generous drizzle

Instructions

SHOP GRATSI white wine

TOTAL TIME

2 hours

4-6 servings

SHOP GRATSI white wine

Agnello e patate al forno (baked lamb and potatoes) is one of my specialties and another dish I grew up eating for Sunday lunches and holidays with family. It’s a simple Southern Italian style of cooking where a few humble ingredients are slowly baked together until everything becomes rich, tender, and deeply flavourful.

The lamb cooks low and slow with Gratsi White Wine, garlic, onion, bay leaves, oregano, and San Marzano tomatoes until it becomes tender enough to fall apart with a fork. At the same time, the potatoes soak up all the juices from the pan, turning golden, crispy around the edges, and perfectly caramelized underneath.

It’s the kind of dish that fills the whole house with the smell of garlic, oregano, and roasting meat for hours. Rustic, comforting, and made to be eaten straight from the pan with crunchy bread and wine at the table.

Two women in aprons stand behind a tray of food, smiling. One woman holds three large green bay leaves toward the camera, partially covering their faces. The scene appears to be in a kitchen. A hand holds a bottle labeled Gratsi near a tray filled with raw meat, onions, potatoes, tomatoes, and bay leaves, set by a window with green foliage outside. Two women, one older and one younger, wearing aprons and holding drinks, stand behind a tray of roasted meat and vegetables in a kitchen, smiling and enjoying their time together.

STEP 1

Prepare the Pan:
Preheat the oven to 400°F. Add potatoes, onion, garlic, bay leaves, and lamb to a large baking dish.

An elderly person arranges raw potato wedges on a baking tray lined with parchment paper, near a window with greenery outside. A bottle labeled GRATSI sits on the counter nearby. Raw pieces of meat, sliced yellow potatoes, and chopped white onions arranged on a baking sheet, ready to be cooked.

STEP 2

Season:
Hand crush the San Marzano tomatoes over the tray  and add a splash of Gratsi White Wine. Season generously with oregano, salt, and olive oil. Toss everything together well.

An elderly woman and a younger woman, both wearing aprons, prepare food together in a kitchen. The older woman is placing a tomato slice onto a tray of ingredients while the younger woman smiles beside her. Raw ingredients for a stew, including chunks of meat, sliced onions, potato wedges, bay leaves, diced tomatoes, and seasonings, arranged together before cooking. Chopped raw meat, potatoes, onions, bay leaves, tomatoes, and herbs are arranged on a tray. A hand pours olive oil over the ingredients, preparing them for roasting. Greenery is visible through a window behind the tray.

STEP 3

Bake:
Cover loosely with foil and bake for about 1½ hours, flipping lamb half way through. 
Serve immediately with a glass of Gratsi White Wine.

Close-up of hands pulling apart a piece of cooked meat over a tray filled with roasted potato wedges, red peppers, and other roasted vegetables. The scene suggests a hearty, home-cooked meal. A close-up of a baked dish with roasted potatoes, onions, chunks of meat, tomato pieces, and bay leaves on a metal tray, showing a mix of golden, red, and brown colors. An elderly woman and a young woman smile at the camera while holding pieces of roasted food, standing in front of a tray filled with grilled meat and vegetables. Both are wearing aprons and appear to be enjoying a meal together.

The market

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A person pours Gratsi White Wine, a zero sugar, low-sulfite boxed wine, from a large Gratsi box into a clear Gratsi-branded glass on a wooden block.
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