Baked lamb and potatoes, or even goat, is one of those traditional dishes, for the holidays, particularly at Easter. I must specify that for those from Catanzaro, like me, the typical Easter dish is the tiana, a recipe that calls for, in addition to lamb or goat, potatoes, artichokes and peas. Some people also add pasta, but we will speak about that in a future post.
I was given some lamb some time ago, it was very tender and I decided to wait until temperatures decreased a bit before preparing it. Sunday, for lunch, I thought would be the perfect time to prepare it. In just a short time and with great ease, I prepared a second course everyone in the family loves, starting with the fragrance which fills the entire house. This is my mother’s recipe.
Baked lamb and potatoes
Cut the lamb into pieces and rinse it under running water, set the lamb aside to drain well. If the lamb meat is not tender, marinate it in some wine with garlic and rosemary for a few hours.
In a non-stick baking pan or terracotta baking dish, sauté the onion, the garlic and the chili pepper in some olive oil. Add the lamb and cook it with the rosemary and parsley. Season to taste with salt, add some water, cover and cook the lamb.
In the meantime, peel the potatoes, cut them into pieces, not too small, and place them in a bowl with water.
Once the lamb is cooked, remove it from the pan and add the potatoes. Cook for a few minutes with some water, then place the pan in a preheated oven and bake at 180 degrees Celsius for approximately 20 minutes.
Place the potatoes and the lamb pieces in a terracotta baking dish and continue baking at 200 degrees Celsius until golden.
Serve the lamb with the potatoes while hot.
- 1 kg lamb or goat
- 1 kg potatoes
- olive oil
Ricetta tradotta dalla versione in italiano Agnello con patate al forno