Baked Lamb and Potatoes - Agnello con Patate

Baked Lamb and Potatoes - Agnello con Patate. An Easter tradition but appreciated all year round! Watch the VIDEO of this recipe!

Ingredients

For 4 Person(s)

For the Lamb:

2 pounds Lamb, mixed cuts or any cuts that you prefer
5 medium potatoes slices in rounds
2 cups cherry tomatoes, cut in half
3/4 cup white wine
1 medium red onion, chopped
bay leaves
10 small sprigs fresh rosemary
cheese
pepper as desired
salt, as desired

Directions

Get the ingredients needed for this recipe HERE
Preheat the oven at 400F.
Lightly salt & pepper the Lamb meat and set aside.
In a large bowl, add the potatoes, the tomatoes (leave some tomatoes aside for later), the bay leaves, the rosemary and the onion. Mix well.
Add the hot pepper, salt as desired, the wine and oil and mix well.
Add the lamb and mix well.
Take a large baking pan ( I use Nonna's Focaccia Pan available in La Bottega - See link above) and begin to place in it the Lamb, the potatoes and all the other ingredients from the bowl. Spread the content evenly in the pan.
Pour all the liquids at the bottom of the bowl into the pan.
Sprinkle some Pecorino cheese over the entire surface and in particular over the potatoes.
Squeeze the remaining tomatoes with your hand over the potatoes on the surface.
Bake for 1 - 1 1/4 hours and until the potatoes have colored.

Categories:

Nonna Romana Sciddurlo, Entree Recipes, Meat Recipes, Puglia Recipes, Easy Recipes, All Recipes, Easter Recipes, Mother's Day Recipes, Father's Day Recipes, Lamb Recipes, Easter Entree Recipes

Reviews

Thursday, 14 December 2017
i made this for the very first time, for our Easter dinner. we loved it so much it will be in regula...
See Full Review >> - kathy.salvatore