...and thought of your quest to find the Italian roast lamb with cheese recipe. I'm not proficient in lamb cookery, but the 1-1/2 hours to cook 2 lbs of lamb sure sounds like a lot, but I thought I'd pass it along anyway. With your expertise and creativity I'm sure you'll come up with something fantastic!
Oven Roast Lamb with Potatoes
(Agnello assutte-assutte)
from Flavors of Puglia by Nancy Harmon Jenkins
"This is the lamb variation on pollo assutte-assutte. The meat and potatoes should he crisp and brown, with very little sauce."
2 lb russet (baking) potatoes, peeled & cut in chunks ~ 2” long
6 T extra virgin olive oil
½ c flat-leaf parsley, minced
sea salt, to taste
freshly ground black pepper, to taste
½ c pecorino or Parmigiano-Reggiano, freshly grated
2 lb boneless leg of lamb, cut in chunks similar in size
to the potatoes
2 cloves garlic, finely chopped
Preheat the oven to 375°F.
Mix the potato chunks in a bowl with ¼ cup of the olive oil, ¼ cup of the parsley, salt and pepper to taste. Toss to coat well then spread over the bottom of a roasting pan or oven dish large enough to hold all the potatoes in one crowded layer. Sprinkle about 1/3 cup of grated cheese over the top of the potatoes.
In the same bowl, mix the lamb chunks with the remaining 2 tablespoons of oil and ¼ cup of parsley and more salt and pepper. Add the remaining cheese and the chopped garlic, again stirring to coat well. Arrange the lamb on the top of the potatoes.
Place the uncovered pan in the preheated oven and bake for 30 minutes, checking after 15 minutes to be sure that no water is necessary. The lamb should have given off a certain amount of liquid, but if the potatoes are so dry they're sticking to the bottom of the dish, add a little boiling water. After another 15 minutes, remove the pan from the oven and turn the lamb pieces, at the same time stirring the potatoes. Return to the oven for an additional 30 minutes, then remove again and raise the oven heat to 425°F. Stir the meat and potatoes so that most of the potatoes are on top and return to the oven for 10 to 15 minutes to crisp and brown the potatoes to a fine golden color.
Serves 6.
Oven Roast Lamb with Potatoes
(Agnello assutte-assutte)
from Flavors of Puglia by Nancy Harmon Jenkins
"This is the lamb variation on pollo assutte-assutte. The meat and potatoes should he crisp and brown, with very little sauce."
2 lb russet (baking) potatoes, peeled & cut in chunks ~ 2” long
6 T extra virgin olive oil
½ c flat-leaf parsley, minced
sea salt, to taste
freshly ground black pepper, to taste
½ c pecorino or Parmigiano-Reggiano, freshly grated
2 lb boneless leg of lamb, cut in chunks similar in size
to the potatoes
2 cloves garlic, finely chopped
Preheat the oven to 375°F.
Mix the potato chunks in a bowl with ¼ cup of the olive oil, ¼ cup of the parsley, salt and pepper to taste. Toss to coat well then spread over the bottom of a roasting pan or oven dish large enough to hold all the potatoes in one crowded layer. Sprinkle about 1/3 cup of grated cheese over the top of the potatoes.
In the same bowl, mix the lamb chunks with the remaining 2 tablespoons of oil and ¼ cup of parsley and more salt and pepper. Add the remaining cheese and the chopped garlic, again stirring to coat well. Arrange the lamb on the top of the potatoes.
Place the uncovered pan in the preheated oven and bake for 30 minutes, checking after 15 minutes to be sure that no water is necessary. The lamb should have given off a certain amount of liquid, but if the potatoes are so dry they're sticking to the bottom of the dish, add a little boiling water. After another 15 minutes, remove the pan from the oven and turn the lamb pieces, at the same time stirring the potatoes. Return to the oven for an additional 30 minutes, then remove again and raise the oven heat to 425°F. Stir the meat and potatoes so that most of the potatoes are on top and return to the oven for 10 to 15 minutes to crisp and brown the potatoes to a fine golden color.
Serves 6.