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Lamb Casserole from Basilicata



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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