Leg of Lamb Italian style
From the kitchen of Karin’s Chuchi.
Agnello alla pugliese
Easy, tasty. Ideal for guests.
Preparation time: 2h45mins
if you don’t like lamb, try chicken and adapt oven time
- 1kg leg of lamb
- 600g small potatoes
- 600g ripe tomatoes
- 1 bunch italian parsley
- 1 untreated lemon
- 50g grated Pecorino (or Parmiggiano)
- 3 tablespoons fat
- 4 tablespoons white bread crumbs
- 4 garlic cloves
- 6 tablespoons olive oil
- salt and pepper
‘Smear’ the leg of lamb with the lemon juice (keep the peel).
Peel and cut the potatoes in 0.5cm slices, peel the tomatoes and get rid of the seeds.
Grease a big oven dish with 2 tablespoons olive oil. Put in potatoe slices and tomatos in layers. Add salt and pepper. Sprinkle with 2 tablespoons of grease flakes.
Preheat the oven to 175 degrees.
Chop parsley and garlic very fine, mix with bread crumbs and fine peel of lemon. Take 2/3 of this mixture and add 4 tablespoons olive oil and stir until you have a thick paste. Add the pecorino to the remaining 1/3 of the mixture and keep for later.
Salt and pepper the leg of lamb. Smear all over with the parsley/garlic paste and put on the potatoes. Put it for 1h15mins in the oven.
Turn up the heat to 225 degrees. Sprinkle the dish with the parsley/garlic/cheese mixture and 1 tablespoon of fat flakes. Put back in the oven for 15mins to give it a nice crust.