Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
3 pounds center-cut lamb chops, 1/2 to 3/4-inch thick
2 pounds potatoes
1/4 to 1/2 cup Filippo Berio Extra-Virgin Olive Oil
Salt and pepper to taste
Preheat the oven to 350F.
Peel potatoes and slice by hand or on a mandolin into 1/8-inch thick slices.
Layer the lamb chops in a 10 x 14 x 2-inch casserole dish, packing them snugly in a single layer. Spread the sliced potatoes evenly over the lamb. Drizzle the olive oil over the top. Sprinkle with salt and pepper to taste.
Bake, uncovered, for 45 minutes. Check half way through the baking time to ensure that the bottom of the pan isn't too dry. Add a bit more olive oil or water, if necessary.
Recipe featured in program 2522