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Loading The Puglian Cookbook
  • Lamb with Potatoes

    This variation of my friend Paola’s Chicken with Potatoes (see recipe) has a rich and very different flavor. It pairs well with a full-bodied red wine, such as Aglianico.

    YIELD: 4 SERVINGS
    • 4 medium Yukon Gold potatoes, peeled and cut into strips
    • 1½ pounds (681 g) lamb shoulder, cut into pieces
    • ½ cup (118 mL) extra virgin olive oil
    • ½ cup (118 mL) dry white wine
    • ½ cup (118 mL) grated pecorino cheese, for sprinkling
    • Salt, to taste
    • Freshly ground black pepper, to taste

    1. Preheat the oven to 400°F (200°C).

    2. In a large baking dish, combine the potatoes, lamb, oil, and wine. Sprinkle with the pecorino cheese, salt, and pepper.

    3. Mix everything together with your hands, making sure to rub the oil, pecorino cheese, salt, and pepper well into the lamb and potatoes.

    4. Bake, uncovered for 1 hour and 15 minutes. Serve hot.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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