Lamb Casserole from Basilicata / Cutturiddu


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


  1. Preheat the oven to 350F.
  2. Dry the lamb with paper towels. Rub the pieces with salt and pepper. Set aside.
  3. 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.
  4. Mix the tomatoes in a bowl with all the remaining ingredients except the grated cheese. Cover and bake for about 2 hours.
  5. Uncover and sprinkle on the cheese. Serve immediately.

This recipe was featured on Season 17 - Episode 1712.

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