Pan-Roasted Lamb Apulian-Style with Onions and Potatoes

Name: Pan-Roasted Lamb Apulian-Style with Onions and Potatoes (Agnello in Tegame alla Pugliese)
Yield: For 4 persons
Cuisine: Apulian
Ingredients: 4 or 5 medium potatoes, peeled, washed, and cut into 1-inch pieces; Oregano, 1½ teaspoons if fresh, ½ teaspoon if dried; ½ cup dry white wine; Chopped hot chili pepper, ¼ teaspoon or to taste; Salt; 2 large yellow onions, cut into ½-inch-thick slices, about 3 cups; 2 large yellow onions, cut into ½-inch-thick slices, about 3 cups; 3 pounds lamb shoulder with the bone in, cut into 4-inch pieces; 3 tablespoons extra virgin olive oil

Agnello in Tegame alla Pugliese

Preparation info

For
4
persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

3 tablespoons extra virgin olive oil
3 pounds lamb shoulder with the bone in, cut into 4-

Europe
Italy
Main course
Gluten-free
Puglia
Mediterranean

Method

Put the oil in a sauté pan large enough to contain all the ingredients and turn on the heat to medium high. When the oil is hot enough, it sizzles instantly when a piece of meat goes in. When that heat is reached, put as many pieces of lamb as will fit loosely in a single layer without overlapping. When the meat has browned deeply on one side, turn it to do the other sid