Organic Lamb, Italian style.

Although I have a love affair with Tuscany, I have to post this succulent dish from
Basilicata Italy, a region on the instep of the boot of Italy.

It wasn’t that long ago lamb was still a delicacy here, being so isolated and mountainous it was hard for people to prosper and when times were at their worst, the gift of a lamb was considered one of the best presents’ you could give to a friend.

If a relative fell seriously ill the family would exchange all their worldly goods for a lamb, believing the delicate sweet meat was the best remedy for a cure.

Their pigs still graze freely alongside the sheep and goats on the mountains, which means they are full of muscle rather than fat.

Some of the best meals we eat today derive from simple peasant dishes and this is reflected in Agnello alla Pastora (Shepherds Lamb).

To be as authentic as possible I’ve used Abel and Cole’s organic rack of lamb for this recipe, and it turned out perfectly!

Here's the recipe

Serves 4
Prep Time 15 mins
Cooking Time 2 hrs
Ingredients

• Rack of Lamb (8 chops)
• 2 X 400g Tinned tomatoes
• 1½lb/680g New potatoes, roughly chopped
• 1 Large onion, thinly sliced
• 4 Tbsp Extra virgin olive oil
• 2 Cloves garlic, chopped
• 2oz/56g Pecorino cheese, grated
• 2 Tbsp Fresh parsley
• Sprig of rosemary
• Large pinch oregano
• Bay leaf
• Salt and freshly ground black pepper

Method

• Cut the rack of lamb into chops



• Heat 2 tbsp of oil in a flameproof casserole dish
• Put the chops into the dish to brown
• Add the potatoes
• Mix the onion, garlic, tomatoes, herbs in the remaining olive oil and pour into the casserole dish
• Gently stir to incorporate the mixture with the meat and potatoes
• Season with salt and freshly ground black pepper
• Sprinkle the pecorino cheese on top
• Cover and cook in a preheated oven 350°F/180°C/Gas mark 4 for 2 hours
• Serve

Equipment

• Large deep casserole dish
• Small bowl

Shopping List

• Rack of Lamb (8 chops)
• 2 X 400g Tinned tomatoes
• 1½lb/680g New potatoes
• 1 Large onion
• 4 Tbsp Extra virgin olive oil
• 2 Cloves garlic
• 2oz/56g Pecorino cheese
• 2 Tbsp Fresh parsley
• Rosemary
• Oregano
• Bay leaf
• Salt and freshly ground black pepper

Suggested Wine

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