Lamb with potatoes
4 servings
50 minutes
Lamb with potatoes is a refined dish of Italian cuisine that combines the tenderness of meat with the aroma of baked potatoes and spices. The recipe's origins trace back to rural regions of Italy, where simple yet rich-flavored ingredients are traditionally used. Juicy lamb meat is infused with a blend of spices—thyme, cumin, marjoram, and rosemary—creating a rich palette of aromas. Young potatoes baked with olive oil, onions, and garlic make the perfect side dish. The fried chops acquire a golden crust, and the finishing touch is fresh parsley that highlights the dish's natural freshness. This treat is ideal for family dinners or festive gatherings when one wants to enjoy traditional Italian flavors and a sense of coziness.
1
Preheat the oven to 200 degrees.
2
We wash the young potatoes well. Cut them into large pieces (4-6 parts depending on the size of the tubers). If the onion is large, we cut it in half. One half goes into the potatoes, the other into the meat. We cut into large pieces. Add the chopped onion and 1 tablespoon of chopped parsley to the bowl with the potatoes. Squeeze in a couple of garlic cloves. Season well with salt, pepper, add red hot pepper and sweet paprika. Mix well. Line a baking tray with parchment paper. Place the potatoes on 3/4 of the tray. Drizzle with olive oil. Cover with 2 sheets of parchment paper (the size of the tray). This is our improvised lid. Send it to the oven.
- Onion: 1 piece
- Chopped parsley: 2 tablespoons
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: pinch
- Ground paprika: 1 teaspoon
- Olive oil: 3 tablespoons
- New potatoes: 6 pieces
3
At this time, we cut the lamb loin into chops. The meat should be at room temperature. We salt and pepper it. We crush a clove of garlic, chop the onion coarsely and mash it with our hands to rub on the chops. Then we rub with our favorite spice mix. My favorite mix for lamb, game, and poultry includes ground thyme, cumin, marjoram, rosemary, and nutmeg. You can add a bit of dried mint.
- Rack of lamb: 500 g
- Onion: 1 piece
- Garlic: 3 cloves
- Spices: to taste
- Salt: to taste
- Ground black pepper: to taste
4
In a pan, we melt a small piece of lamb fat over high heat. We remove the cracklings (which are great to add to rice or grains we prepare as a side dish). We start frying from the side with the ribs, where there is some fat. Then we fry on one side, then the other for just a couple of minutes to create a crispy crust. A couple of minutes before finishing, we add the onion left from the marinade.
- Fat tail fat: 30 g
- Onion: 1 piece
5
Take the baking tray out of the oven, place our chops and onions. Cover with baking paper. Reduce the oven temperature to 180 degrees. Cook for 20 minutes (turn the meat after 10 minutes). Remove the improvised lid. Switch to grill mode (if available) and brown the crust for 3-4 minutes.
- Rack of lamb: 500 g
- Onion: 1 piece
6
Turn off the oven, let the meat 'rest' for a few minutes. Sprinkle with chopped parsley. Serve the dish hot at the table.
- Chopped parsley: 2 tablespoons