Agnello alla Genzanese

Genzano Baked Lamb


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Genzano di Lucania is a town and commune in the province of Potenza, which is in the southern region of Basilicata. The citizens of this small town are called Genzanesi, which explains the name of this interesting, and very hearty, one-pot lamb dish. You can use any cut of lamb you prefer, so long as it is not too fatty and has been boned as much as possible by your butcher.


  • 250 g/8 oz/5 cups soft white breadcrumbs
  • 10 ml/2 tsp dried oregano
  • 60 ml/4 tbsp finely chopped fresh flat leaf parsley
  • 4 garlic cloves, finely chopped
  • 250 ml/8 fl oz/1 cup extra virgin olive oil
  • 2 kg/4 ½ lb yellow-fleshed potatoes
  • 2 kg/ lb lamb (any cut), boned and cut into chunks
  • sea salt


  1. Preheat the oven to 180°C/350°F/Gas 4. Put the breadcrumbs into a bowl and mix in the oregano, 2.5 ml/½ tsp sea salt, parsley and garlic, using your hands.
  2. Drizzle over half the olive oil and mix gently until the breadcrumbs stick together to form a clumpy mixture that resembles a crumble topping.

  3. Peel the potatoes and slice them thickly and evenly. Use a little of the remaining oil to grease a baking dish that will hold all the meat and potatoes snugly.

  4. Spread out the potatoes in an even layer on the base of the prepared baking dish, then drizzle with a little oil. Lay the lamb chunks evenly over the top.
  5. Top with the breadcrumb mixture, then sprinkle over the remaining oil. Season lightly with salt. Drizzle over a little water to moisten.

  6. Cover with foil or baking parchment and bake for 1¼-1½ hours, until the meat and potatoes are tender and the topping is brown and crisp. Serve immediately.