Lamb Casserole from Basilicata / Cutturiddu
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 was featured on Season 17 - Episode 1712.
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