0 from 36 votes
Italian Baked Lamb & Potatoes
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.