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 a lamb.
Sometimes I cook lamb with potatoes when a number of guests are expected to come. However, quite often I make it just for my family when we want something special for Sunday night. Today is a rainy day and it is the best time to cook something warm and cozy and again Lamb is on my top list.
The preparation of ingredients for this dish takes 15-20 minutes. However, the baking process is about 2 hours. For this dish, I usually take a combination of roast lamb rack. As usual, I sprinkle the dish before baking with the freshly grated pecorino cheese.
There are many variations of 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.
Preheat the oven to 170 ° C. Cut the lamb into chunks. Peel, wash and dice the potatoes and place them together with the lamb in a fireproof baking dish. Combine the tomatoes with the olive oil, onion, garlic, and herbs. Season with salt and pepper and add it Sprinkle with the pecorino cheese.
Cover the baking pan with the kitchen foil and bake the lamb in a preheated oven at 170◦C (340◦F) for about 2 hours. Serve hot.
Ingredients
Directions
Preheat the oven to 170 ° C. Cut the lamb into chunks. Peel, wash and dice the potatoes and place them together with the lamb in a fireproof baking dish. Combine the tomatoes with the olive oil, onion, garlic, and herbs. Season with salt and pepper and add it Sprinkle with the pecorino cheese.
Cover the baking pan with the kitchen foil and bake the lamb in a preheated oven at 170◦C (340◦F) for about 2 hours. Serve hot.
