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Lamb Casserole from Basilicata


Mary Ann Esposito


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.

item recipe is featured in Episode 1712 of Season 17.

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