Agnello e Patate al Forno con Pecorino (Baked Lamb and Potatoes)
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Ingredients
- 600 g lamb shoulder steaks
- 700 g floury potatoes, thinly sliced
- 30 ml olive oil
- 3 garlic cloves
- 1 tbsp dried oregano
- 2 tbsp lemon juice
- 40 g pecorino romano, grated
- 150 ml chicken stock
Nutrition (per serving)
- Calories
- 633 kcal
- Protein
- 32.9 g
- Carbohydrate
- 29.5 g
- of which sugars
- 1.8 g
- Fat
- 41.7 g
- of which saturates
- 18 g
- Fibre
- 4.2 g
- Salt
- 0.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the sliced potatoes with half the olive oil, the garlic, dried oregano and lemon juice in a large roasting tray.
- 2
Pour over the chicken stock and roast for 25 minutes.
- 3
Season the lamb shoulder steaks and place on top of the potatoes, drizzling with the remaining olive oil.
- 4
Roast for a further 25-30 minutes until the lamb is cooked through to your liking with no excess pink juices and the potatoes are tender.
- 5
Scatter with the pecorino and rest for 5 minutes before serving.
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