Roast lamb with potatoes and herbs
Agnello arrosto all’erbe e patate
There are lots of roast lamb recipes around, and many suggest roasting a leg of lamb on top of a layer of potatoes. This generates a lot of flavour, but also too much fat for my taste. Therefore I have started using rump steak instead. The result is a delicious all-in-one meal that can be prepared and cooked in less than an hour.
Roast lamb can be found all over Italy, but it is traditionally considered a specialty from the Abruzzo region. For more unusual flavours try also Roast lamb with curry and apricot sauce and Roast lamb with radicchio.
600 g lamb roast (leg or rump steaks)
50 g cured ham
2 cloves of garlic
400 g potatoes
Fresh sage and rosemary
Salt, pepper and olive oil
Wash and cube the potatoes in even-sized pieces
Slice the onions
Toss potatoes and onion in olive oil and place them in a greased, oven-proof pan
Chop ham, garlic, sage and rosemary finely
Cut pockets in the meat and fill it with the ham and herb mixture.
Sprinkle the rest of the mixture over the potatoes and onions along with salt and pepper
Place the meat on top of the potatoes and roast at 170 C / 360 F for about 30 minutes until the meat is tender and the potatoes are done.