Italian Baked Lamb & Potatoes

Name: Italian Baked Lamb & Potatoes
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 4 serving
Ingredients: 3 potatoes; 4 lamb double loin chops; 3 garlic cloves; ½ cup parmigiano reggiano; ½ cup Pecorino cheese; 3 roma tomatoes; ⅓ cup extra virgin olive oil; salt & pepper

User Reviews

4.6

36 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 55 mins
Servings
4
Calories
619 kcal
Course
Main Course
Cuisine
Italian

Italian Baked Lamb & Potatoes

Stella Pitts

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This dish for all its simplicity is phenomenal. So easy and so much flavour - to bring the most out lamb, try this baked wonder. It's a triumph.

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Ingredients

Servings

3 potatoes (Idaho etc.) (peeled & thinly sliced)
4 lamb double loin chops (thick cut)(about 2.2lb/1kg)
3 garlic cloves (chopped)
½ cup parmigiano reggiano (finely grated)
½ cup Pecorino cheese (finely grated)
3 roma tomatoes (roughly chopped)
⅓ cup extra virgin olive oil
salt & pepper

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Instructions

Preheat oven to 400ºF/200ºC
Drizzle a little oil into the bottom of a deep ovenproof pot or dish (around 9-10”)
Arrange some of the potato slices in one layer and scatter over a little of each cheese and a few pieces of the tomatoes and garlic.
Arrange a couple of the chops in one layer.
Season with a little salt & pepper and then scatter over more potatoes, tomatoes, garlic and cheeses.
Repeat the process with another layer of chops, then finish off with more tomatoes, garlic, cheeses and salt & pepper.
Top the whole thing with another layer of potatoes and then scatter over a generous layer of cheeses. Add around 1/4 cup water (you can also use dry white wine if you have some). Drizzle over a generous guzzle of olive oil (about 1/3 cup). You CAN reduce this if you like, but this is how much the Italian Nonnas use!
Cover in foil and then bake for 1hr 15 mins.
After that time, remove the foil and bake for a further 30 minutes.
Serve with salad or crusty bread.

Notes

Serve hot, straight from the cooking dish. Help yourself to some meat, potatoes, and the richly flavoured oil—it's all packed with flavour. I recommend having plenty of bread on hand to soak up the delicious juices. To balance out the richness of the dish, a simple green salad makes a perfect accompaniment.
Storage: Leftovers will keep well in the fridge for 3-4 days if properly covered. However, freezing isn't ideal for this dish as the potatoes may become mushy and watery upon reheating. Therefore, I don't recommend freezing it.
Extra Flavours: While this recipe stands out on its own, I've enjoyed experimenting with additional flavours. Sometimes, I'll incorporate fresh herbs like sage, rosemary, thyme, or basil. Adding a handful of pitted black olives has proven to be a delightful variation. For an extra punch of salty umami, roughly chop and include 3-4 anchovies—trust me, the combination of anchovies and lamb is a real winner!

Nutrition Information

Show Details

Calories 619kcal (31%) Carbohydrates 3g (1%) Protein 27g (54%) Fat 55g (85%) Saturated Fat 20g (100%) Cholesterol 105mg (35%) Sodium 417mg (17%) Potassium 383mg (11%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 537IU (11%) Vitamin C 7mg (8%) Calcium 307mg (31%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 619 kcal

% Daily Value*

Calories	619kcal	31%
Carbohydrates	3g	1%
Protein	27g	54%
Fat	55g	85%
Saturated Fat	20g	100%
Cholesterol	105mg	35%
Sodium	417mg	17%
Potassium	383mg	8%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	537IU	11%
Vitamin C	7mg	8%
Calcium	307mg	31%
Iron	2mg	11%