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Agnello e patate al forno

Posted by TEAM TDSV on 2021-03-04
Agnello e patate al forno

Agnello e patate al forno

Roast lamb and potatoes – serves 4
This is a classic in the Spring and always on the family table at our Easter lunch both in the UK and in Bari.
Uncle Franco and Auntie Lucia do their best to live off the land in Puglia so everything they can possibly grow – they do and the taste of the home-grown produce is incredible. This red, dark, rust coloured soil is so fertile – just about anything can grow – maybe I should stand in the ground for a little while and I would grow a couple of inches!
The potatoes and rosemary in this recipe are also grown on our land and we all have a go at harvesting the potatoes. My uncle stores them in with the wine so we can use them all year round!  This is a great example of how local and seasonal ingredients are used in Puglia.
Holy Week is a period of the year in Puglia dedicated to religious and gastronomic Easter traditions and as in other regions of Italy, the culinary symbols of religious significance are eggs and lamb, both undisputed protagonists of any self-respecting Easter menu.
Here we present our traditional family recipe of baked lamb with potatoes , seasoned with Apulian aromas and cheese, a rich and very tasty dish that is also consumed in Puglia during other times of the year.
I recommend using a rack, loin chops or the leg, cut into large pieces and then many, many potatoes!
A regular baking tray will do but if you have an oven-proof terracotta pot – even better – more authentic!
Ingredients:
1 Kg of your chosen cut of chopped lamb
1 kg of peeled potatoes
2 cloves of garlic cut into 1\4
Terre Di San Vito’s extra virgin olive oil
2 large sprigs rosemary removed from their stalks
50g grated Pecorino or Parmesan cheese
1\2  glass Terre Di San Vito’s Apeneste white wine
salt and pepper to taste
 
Preparing the beans:
Heat your oven to 180 ° C. 
Wash the lamb and pat it dry with kitchen paper. Set aside
Peel the potatoes, wash and dry them and cut into wedges.
Transfer the potatoes in to a bowl and add some extra virgin olive oil, half of the rosemary, salt, pepper and the garlic.
Grease your chosen baking dish with a little extra virgin olive oil and add half the dressed potatoes.
Add the half glass of white wine and 1\4 of water to the pan with the potatoes.
In a separate bowl, add the lamb pieces and season with the rest of the rosemary, salt and pepper and mix together.  
Place it on top of the layer of potatoes already in the baking tray.
Finally, add the grated Pecorino or Parmesan cheese to the remaining potatoes in the mixing bowl. Aim to coat all the potatoes with the cheese then add them to the baking tray.
Bake at 180 c for about an hour and a half or until the potatoes on the top are golden and crispy and the lamb is cooked to your liking.
To serve:
Place the whole dish – straight from the oven on to the table and serve – a traditional and authentic Puglian roast lamb with a delicious side of potatoes!
Buona Pasqua e buon appetito!
 
Top tip:
Always serve this with a bottle of our fabulous Terre Di San Vito Apeneste white wine.

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