Agnello alla Pastora (Shepherds Lamb)

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les

Sous Chef
Joined
Jan 14, 2009
Messages
505
Location
London, England
Some of the tastiest meals we have come from simple peasant ideas, using the basic ingredients they would have had access to, this is just one of them. This dish comes from Basilicata which is a very mountainous region in Southern Italy, which makes it difficult for farming but the sheep, goats & pigs are allowed to graze freely, so the meat is very tender & much less fat.

Agnello alla Pastora (Shepherds Lamb)

Lamb6.jpg

Here's the recipe
Serves 4
Prep Time 15 mins
Cooking Time 2 hrs
Ingredients

  • Rack of Lamb (8 chops)
  • 2 X 400g Tinned tomatoes
  • 1½lb/680g New potatoes, roughly chopped
  • 1 Large onion, thinly sliced
  • 4 Tbsp Extra virgin olive oil
  • 2 Cloves garlic, chopped
  • 2oz/56g Pecorino cheese, grated
  • 2 Tbsp Fresh parsley
  • Sprig of rosemary
  • Large pinch oregano
  • Bay leaf
  • Salt and freshly ground black pepper
Method

  • Cut the rack of lamb into chops
  • Heat 2 tbsp of oil in a flameproof casserole dish
  • Put the chops into the dish to brown
  • Add the potatoes
  • Mix the onion, garlic, tomatoes, herbs in the remaining olive oil and pour into the casserole dish
  • Gently stir to incorporate the mixture with the meat and potatoes
  • Season with salt and freshly ground black pepper
  • Sprinkle the pecorino cheese on top
  • Cover and cook in a preheated oven 350°F/180°C/Gas mark 4 for 2 hours
  • Serve
Cook's tips
Equipment

  • Large deep casserole dish
  • Small bowl
Shopping List

  • Rack of Lamb (8 chops)
  • 2 X 400g Tinned tomatoes
  • 1½lb/680g New potatoes
  • 1 Large onion
  • 4 Tbsp Extra virgin olive oil
  • 2 Cloves garlic
  • 2oz/56g Pecorino cheese
  • 2 Tbsp Fresh parsley
  • Rosemary
  • Oregano
  • Bay leaf
  • Salt and freshly ground black pepper
 
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