Roast lamb and potatoes is without a doubt one of the Easter lunch favourite second courses in Southern Italy. But in Puglia it is not uncommon to eat it on regular Sundays too.
1.5 kg (3 lbs) lamb pieces
1 kg (2 lbs) potatoes
2 garlic cloves
2 rosemary sprigs
breadcrumbs and/or grated pecorino cheese (optional)
Place the lamb pieces and the peeled and cut potatoes in an oiled earthenware pot (or simply an aluminum or steel pan). Season it with the homemade marinade prepared with olive oil, chopped garlic cloves, chopped parsley, salt and pepper. Add the rosemary sprigs. Roast at 180°C/200°C (360°F/400°F) for at least 1 hour (1 hour and a half if necessary), until the meat and the potatoes are fully cooked.
According to tradition, before roasting, you can add some breadcrumbs or grated pecorino cheese or a mix of both to get a light flavourful crust. However, not everyone uses the latter option.