Nancy Harmon Jenkins

Agnello assutte-assutte
Preparation - Medium
Prep: 15 - Cook: 1:30
Serves 6

This is the lamb variation on pollo assutte-assutte. The meat and potatoes should he crisp and brown, with very little sauce.

  • 2 pounds russet (baking) potatoes, peeled and cut in chunks about 2 inches long
  • 6 tablespoons extra virgin olive oil
  • 1/2 cup minced flat-leaf parsley Sea salt and freshly ground black pepper to taste
  • 1/2 cup freshly grated pecorino or Parmigiano-Reggiano
  • 2 pounds boneless leg of lamb, cut in chunks similar in size to the potatoes
  • 2 garlic cloves, finely chopped
OO Mixing bowl, roasting pan.

  1. PREHEAT the oven to 375 degrees F.
  2. MIX the potato chunks in a bowl with 1/4 cup of the olive oil, 1/4 cup of the parsley, and salt and pepper to taste. Toss to coat well, then spread over the bottom of a roasting pan or oven dish large enough to hold all the potatoes in one crowded layer. Sprinkle about 1/3 cup of grated cheese over the top of the potatoes.
  3. IN the same bowl, mix the lamb chunks with the remaining 2 tablespoons of oil and 1/4 cup of parsley and more salt and pepper. Add the remaining cheese and the chopped garlic, again stirring to coat well. Arrange the lamb on the top of the potatoes.
  4. PLACE the uncovered pan in the preheated oven and bake for 30 minutes, checking after 15 minutes to be sure that no water is necessary. The lamb should have given off a certain amount of liquid, but if the potatoes are so dry they're sticking to the bottom of the dish, add a little boiling water.
  5. AFTER another 15 minutes, remove the pan from the oven and turn the lamb pieces, at the same time stirring the potatoes. Return to the oven for an additional 30 minutes, then remove again and raise the oven heat to 425 degrees F. Stir the meat and potatoes so that most of the potatoes are on top and return to the oven for 10 to 15 minutes to crisp and brown the potatoes to a fine golden color.

Flavors of Puglia
Nancy Harmon Jenkins
Broadway Books




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