Basilicata-Style Roasted Lamb

There are many variations of oven-roasted lamb dishes in Italy, but we’ve chosen the Basilicata version because of its delicious particularity: a seasoned bread-crumb mixture that thickens and absorbs the pan juices. Here, we’ve presented a recipe using rib and loin chops, but just about any cut of lamb will work, provided it’s butchered into medium-size pieces.