For the preparation of lamb there are many recipes but this ancient recipe is really worth trying. Very simple to prepare, it only has a slightly long cooking time. Prepare it the day before and bake it at the moment, it will be even better as it will have had the opportunity to flavor at the right point.
Ingredients (for 4-5 people)
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Lamb 1 Kg.
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Peeled tomatoes 1 can
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Onion 1 large
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Garlic 1 clove
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Salvia q.b.
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Timo q.b.
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Rosemary to taste
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Oregano to taste
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Butter 20 gr.
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White wine 200 ml
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Parsley to taste
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Chili pepper to taste
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Salt to taste
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White vinegar two tablespoons
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Pecorino 30 gr.
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Potatoes 700 gr.
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Extra virgin olive oil for cooking potatoes 100 ml
Wash the pieces of lamb well, removing the fatty parts, and put them in a bowl with water and two tablespoons of white vinegar (or even 1 glass of white wine). Let it macerate for two hours.
Brown the thinly sliced onion, garlic, knob of butter and chilli pepper in a pan (which you can then put in the oven).
After browning, add the chopped parsley.
Add the lamb, salt and sauté over high heat.
Deglaze with white wine.
Cook not completely covered for about 15 minutes.
Put the cherry tomatoes in a bowl and season them with aromatic herbs and a pinch of salt.
Add the tomato and herbs to the lamb.
Cover and simmer for 20 minutes, stirring occasionally.
Sprinkle with grated pecorino cheese at the end. Cover and let it rest.
Cut the potatoes into large wedges.
Brown the potatoes in a pan.
Add the potatoes to the lamb.
Put in the oven at 200C for 10 minutes to heat, au gratin and mix everything.
You can plate and enjoy!
I thank my friend Mario who allowed me to share this unique recipe that has been handed down for years in his family.