Nonna Romana Sciddurlo’s Lamb with Potatoes

Name: Nonna Romana Sciddurlo’s Lamb with Potatoes (Tiella di Agnello e Patate)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 pounds (907 g) lamb, mixed cuts or your preferred cut; Salt, to taste; Black pepper, to taste; 5 medium russet potatoes, scrubbed, peeled, and sliced into ¼-inch-thick (6 mm) rounds; 2 cups (300 g) cherry tomatoes, halved; 1 medium red or white onion, cut into 1-inch (2.5 cm) dice; 1 medium red or white onion, cut into 1-inch (2.5 cm) dice; 10 small fresh rosemary sprigs; 3 or 4 bay leaves; ¼ teaspoon red pepper flakes; ¾ cup (180 ml) white wine, such as Pinot Grigio or Chablis; ¾ cup (180 ml) white wine, such as Pinot Grigio or Chablis; ¾ cup (180 ml) white wine, such as Pinot Grigio or Chablis; ¼ cup (60 ml) extra-virgin olive oil; 3 tablespoons (19 g) grated Pecorino Romano cheese

Tiella di Agnello e Patate

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

If you’re entertaining a big group for Easter (yes, I know this is an Italian holiday cookbook and the idea of entertaining anything but a big group is silly), and you want to make an easy but impressive entrée, then look no further than this dish, which is prepared in the true Pugliese fashion with super-simple ingredients that won’t compete with the flavor of the lamb. Nonna Romana says she loves this dish because the potatoes and tomatoes are a built-in side dish of sort

Ingredients

Europe
Italy
Side dish
Gluten-free
Easter

Ingredients

Method