Lamb with roast potatoes
By Caterina
One of the most widespread traditions during the Pellegrino family’s Easter lunch is to prepare goat or lamb. It is a strong link between religion, tradition and cuisine, and lamb, the sacrificial symbol par excellence, is found on our tables. My mother Agata always said to pay close attention to the quantity of meat, as it shrinks considerably after cooking.
ingredients for 4 people
1.2 kg of lamb
6 squeezed lemons
6 potatoes
2 cloves of garlic
Extra virgin olive oil to taste
Rosemary to taste
Pepper to taste
Salt to taste
preparation
Cut the lamb into small pieces, place it in a baking dish to marinate in lemon juice and leave it in the fridge overnight. The next day, drain the meat well and dry them with paper towels. Place the meat in a large baking dish and add a little salt, olive oil and pepper and rub a clove of garlic on each piece. Finally, add the rosemary and bake in a preheated oven at 180°C. Then remove the excess marinade (set it aside, as it will be needed during cooking to soften the meat). Halfway through cooking, after about 20 minutes, peel the potatoes, cut them into medium-sized cubes and add them to the meat along with the reserved marinade. Stir well so that both the meat and potatoes cook on all sides. Finally, when cooked, serve the roast lamb piping hot on a serving dish and garnish with sprigs of rosemary.
Pair with a glass of Tripudium
ingredients for 4 people
1.2 kg of lamb
6 squeezed lemons
6 potatoes
2 cloves of garlic
Extra virgin olive oil to taste
Rosemary to taste
Pepper to taste
Salt to taste
preparation
Cut the lamb into small pieces, place it in a baking dish to marinate in lemon juice and leave it in the fridge overnight. The next day, drain the meat well and dry them with paper towels. Place the meat in a large baking dish and add a little salt, olive oil and pepper and rub a clove of garlic on each piece. Finally, add the rosemary and bake in a preheated oven at 180°C. Then remove the excess marinade (set it aside, as it will be needed during cooking to soften the meat). Halfway through cooking, after about 20 minutes, peel the potatoes, cut them into medium-sized cubes and add them to the meat along with the reserved marinade. Stir well so that both the meat and potatoes cook on all sides. Finally, when cooked, serve the roast lamb piping hot on a serving dish and garnish with sprigs of rosemary.
Pair with a glass of Tripudium
