preparation time: 15 minutes •

cooking time: 1 hour 15 minutes •

performance: 4 to 6 servings

If you are entertaining a large group for Easter (yes, I know it is a book of Italian Christmas recipes and it is ridiculous to entertain a large group), and you want to create a simple but impressive entry, look no further. no farther than this dish, prepared in the manner of Pugliese with simple ingredients that do not compete with the taste of lamb. Nonna Romana says she loves this dish because potatoes and tomatoes are an integrated accompaniment and are very satisfying. If you want to be very traditional, cook it on a terracotta plate, which cooks well and cooks the meat evenly. Otherwise, any large baking tray will do the trick.


907 g (2 lbs) of lamb, mixed cuts or your favorite cup

Salt to taste

Black pepper, to taste.

5 potatoes of medium skin, washed, peeled and cut into thick 6 mm (1/4 inch) slices

2 cups (300 g) of cherry tomatoes, cut in half

1 medium red or white onion, diced 2.5 cm (1 inch)

10 sprigs of fresh rosemary.

3 or 4 bay leaves

1/4 teaspoon red pepper flakes

3/4 cup (180 ml) of white wine, such as Pinot Grigio or Chablis

1/4 cup (60 ml) of added virgin olive oil

3 tablespoons (19 g) of grated Pecorino Romano cheese


1 heat up the kitchen appliance to two hundred ° C (400 ° F).

2 Season the lamb on either side with salt and pepper. (You may want to add a little more salt to the lamb you think you need, because the lamb tends not to absorb salt as well).

3 In a large bowl, combine the potatoes, tomatoes (reserve some), onion, rosemary and bay leaves.

Add the red pepper flakes and season with salt if desired. Pour the wine and the olive oil and add the lamb. Mix everything until well combined.

5 Place the contents of the bowl on a baking sheet or clay pot, spreading it evenly. Pour the liquids into the bottom of the pan in the pan. Sprinkle cheese over the entire surface, especially on potatoes. Squeeze the reserved tomatoes with your hands in the potatoes.

6 Bake until the potatoes are well colored and an instant-read meat thermometer inserted in the lamb indicates a temperature between 63 ° C (145 ° F) for a moderately cold temperature and 71 ° C (160 ° F) for a temperature average, 1 hour to 1 hour. and 15 minutes. Remove the bay leaves before serving.



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