Marinated Baked Lamb

Start by choosing the lamb: you can buy it already portioned into uniform pieces or cut it yourself into pieces of similar size. This way, the meat will cook evenly.

Wash and cut the carrots into rounds, the onion and garlic, leaving the cherry tomatoes whole and the sprigs of rosemary intact, then place everything in a large pot.

Add coarse salt and pepper to taste, then pour a small amount of wine vinegar and top up with red wine, just enough to cover all the ingredients. Mix everything well and add the pieces of lamb. Let the meat marinate for at least a couple of hours and up to a maximum of 24 hours in the refrigerator: this way it will absorb all the flavors and become more tender and tasty. The wine helps to tenderize the meat and soften the stronger or “gamey” notes typical of lamb, while the natural aromatics add fragrance without overpowering the original taste.

Once the marination is complete, preheat the oven to 180 °C (356 °F). Transfer the lamb with all the marinade into a large baking dish and drizzle generously with extra virgin olive oil.

Cooking advice:

• Cover the baking dish with parchment paper or foil for the first hour to retain moisture.
• Cook for about 1 hour and 30 minutes, checking the meat: it should be well cooked but juicy, and the vegetables soft but intact.
• If needed, uncover in the last 20–30 minutes to lightly brown the surface.
• Turn the pieces halfway through cooking if the oven is not ventilated evenly.

Remove the lamb from the oven and let it rest for a few minutes before serving. Serve it with the baked marinade vegetables, which will have become soft and flavorful.

Enjoy your meal! For ingredient quantities based on the number of guests or any questions, we are always at your disposal.