Oven-roasted lamb leg steaks with with potatoes and pecorino
This is a classic one-pot dish that would once have been taken to a communal oven to be baked slowly overnight. The meat and potatoes are seasoned with sweet-sharp cherry tomatoes, white wine and nuggets of pecorino. Choose a hard, mature pecorino – the sort that you could grate over your pasta.
This is from the August edition of House & Garden.
If you like this recipe, why not check out other Italian Recipes from the House & Garden archive?
What you'll need
Oven-roasted lamb leg steaks with with potatoes and pecorino
Ingredients
Preparation
Step 1
Heat the oven to 190°C/fan oven 170°C/mark 5. Put all the ingredients into a large roasting tin, big enough to take them in a compact single layer. Go easy on the salt (pecorino is pretty salty), but be generous with freshly ground black pepper. Add 100ml water and mix everything with your hands so that the meat and vegetables are all nicely coated with the wine and oil.
Step 2
Cover with foil and bake for 1 hour. Turn every-thing gently, then return to the oven, without the foil, for a further 20-30 minutes until browned. By now, both meat and potatoes should be cooked through. You can serve it right away, while it is still steamy and hot, or let it cool for 20 minutes or so and eat lukewarm. It tastes good both ways.
Step 3
Wine notes: Savoury slow-baked lamb pairs well with a medium-bodied red such as Cune’s Rioja Reserva 2018, which offers a perfect combination of spicy, brambly fruit and soft, supple texture (£14.49; waitrose.com).
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