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Agnello e Patate al Forno

Agnello e Patate al Forno

(Roast lamb and potatoes)

Ingredients (serves 4 hungry people!)
8 thick-cut lamb chops
4 cloves of garlic
1 small onion
A couple of sprigs of rosemary
600gr potatoes, sliced
CAZZETTA Extra virgin olive oil
300gr cherry tomatoes
A good handful of breadcrumbs
1 large glass white wine
Salt and pepper

Heat some olive oil in a flame-proof casserole dish and quickly brown the lamb chops. Take out, and then gently fry the onions until soft. Put back the lamb chops and add a little rosemary, the cherry tomatoes (halved) and the cloves of garlic (whole). Mix together well and add the wine, making sure to burn off the alcohol. Then add the sliced potatoes. Season with salt and pepper, mix well and then cover with warm water. Place in a medium oven for about 30 minutes (making sure it never dries out), or until the potatoes are nice and soft. Then cover with breadcrumbs and place under a grill until these are toasted golden-brown.


Antipasti - Pasta - Meat and Vegetarian - Fish and Seafood - Desserts - Unique Dishes