SERVES 4 TO 6
From the mountainous region of Basilicata in southern Italy comes this simple lamb casserole that, once put together, can bake with no fuss for a couple of hours. Slow cooking is the key to developing the rich flavor and fork-tender meat.
2 pounds lamb stew meat, cut into 1-inch chunks
Salt to taste
Grinding black pepper
1/4 cup Filippo Berio extra virgin olive oil
1 pound potatoes, peeled and cut into chunks
8 plum tomatoes, finely chopped
2 tablespoons chopped mint
1 whole sprig rosemary
1 teaspoon dried oregano
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 cup grated Pecorino cheese
Preheat the oven to 350F.
Dry the lamb with paper towels. Rub the pieces with salt and pepper. Set aside.
Heat the olive oil in a 10-inch skillet over medium heat until it is fragrant. Brown the lamb well on all sides. Add the potatoes to the skillet. Salt and pepper them.
Mix the tomatoes in a bowl with all the remaining ingredients except the grated cheese. Cover and bake for about 2 hours.
Uncover and sprinkle on the cheese. Serve immediately.
This recipe is featured in show 1712 — Sunday Dinner.
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