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Original Italian name: Agnello alla pastora
Place of origin: Basilicata, Southern Italy
Of the head top the lamb with potatoes sounds quite simple because it combines everyday ingredients as the lamb and potatoes. On the other hand, this meal might be served for some certain occasions as well as it looks and tastes rather special. Even today lamb is still very popular in Italy. Particularly during festive days such as Christmas or Easter table is served with various dishes based on lamb.
Sometimes I cook lamb with potatoes when number of guests is expected to come. However, quite often I make it just for my family when we want something special for Sunday night. Today is a raining day and it is the best time to cook something warm and cosy and again Lamb is on my top list.
A preparation of ingredients for this dish takes 15-20 minutes. However, a baking process is about 2 hours. For this dish I usually take combination of roast lamb rack heart smart and topside heart smart. As usual, I sprinkle dish before baking with the freshly grated pecorino cheese.
There are many variations of a Pecorino cheese. These are Pecorino with pepper, plain Pecorino and fresh Pecorino. It is absolutely possible to use all of them for cooking. I would personally prefer to use the first two for baking and all of them making pasta.
Lamb with potatoes
Ingredients (serves 4)
800 g lamb
500 g potatoes
400 g tomatoes, skinned, seeded and diced
3 tablespoon extra virgin olive oil
2 tablespoon parsley, chopped
1 sprig of rosemary
1 tablespoon oregano
1 onion, finally chopped
1 clove of garlic, chopped
salt and freshly milled pepper
50 g (½ cup) grated pecorino cheese
Method
Preheat the oven to 170â—¦C (340 â—¦F). Cut he lamb into pieces. Peel, wash, and coarsely dice the potatoes and place together with the lamb in a flameproof baking pan. Combine the tomatoes with the olive oil, onion, garlic and herbs. Season with salt and pepper and add to the lamb. Sprinkle with the pecorino cheese.
Cover the baking pan with the kitchen foil and bake the lamb in a preheated oven at 170â—¦C (340â—¦F) for about 2 hours. Serve hot.
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