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.
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.
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