A recipe very dear to my grandmother was baked lamb also because it was perhaps the only meat she ate with pleasure. This dish was typical of Palm Sunday and Easter and obviously here too it was the hunt for the best meat. I was in conflict because I did not like the idea of eating a little lamb, nor did I like the idea of others eating it, but then I gave up, they would have done the same despite my protests. Grandma used to cook it in the most classic of recipes, very simple and quick but very tasty. I’m going to show you the recipe and I recommend you make good use of it.
INGREDIENTS
1 kg of lamb in pieces
1 Kg of potatoes
400 gr of fine peas
Fresh onions to your liking
White flour
Extra virgin olive oil
Salt and pepper
Grated Pecorino Romano
The night before, put 2 lemons cut into wedges, the juice of a pressed lemon, 10 peppercorns, and 3 bay leaves in a large bowl of fresh water; put the lamb cut into pieces, cover with cling film and refrigerate overnight. The next day, rinse the lamb pieces and dry them one by one.
Blanch the peas in boiling salted water. Peel, wash and cut the potatoes into coarse wedges. Arrange in a large pan: the potatoes, the lamb passed in flour, the peas, the spring onions cut into rings and season with plenty of oil. Salt and pepper. Add 2 glasses of cold water. Give a light stir, cover with wet and squeezed parchment paper and put in the oven at 200C for 30 minutes. After this time, remove the parchment paper and lower the temperature to 180C. Stir again now and then let it cook for another 30 minutes. Ten minutes before finishing cooking, sprinkle with grated pecorino and return to the oven. Remove the pan from the oven, cover with more parchment paper and let it rest for 15 minutes before serving.