Baked lamb with potatoes and bacon is a typical dish of the Easter period. Here is the recipe.
Typical recipe for the Easter period,roast lamb with potatoes and bacon it is also suitable for all other times of the year.
During the winter, the peasant tradition provided for the raising of farmyard animals to have, at the moment when work in the fields intensified, a supply of extra energy meat for the workers. In fact, Campania does not boast culinary traditions concerning only the sea and inland it was customary to taste dishes just like baked lamb.
How about, therefore, to fill your home too smoked scent of pancetta that goes perfectly with the fried onion? They will be the perfect base to flavor the tasty and rich meat of lamb.
Ingredients
- A leg of lamb
- 4 white potatoes
- 2 coppered onions
- 200 gr bacon smoked
- 1 thyme sprig
- 1 glass of white wine
- 20 ml extra virgin olive oil
- salt, pepper powder and grains Qb
Prepare the meat
Remove excess fat from the leg, salt and pepper it on all sides. Sprinkle with the oil and brown it in a pan until you get a crust on the whole surface of the leg. Put the meat aside and remove it from the pan. Use the remaining cooking base with a glass of white wine and set it aside.
Season and bake
In a large baking pan with high browned edges, proceed first on the fire, the sliced onions with the bacon cut into strips and a little oil if necessary. Add the peeled potatoes and cut into chunks, add salt and peppercorns and brown for a few minutes. Add the leg of lamb and the sauce from the bottom of the pan to the pan. Add also the thyme and a glass of water.
Put in oven preheated to 180 ° for about 40 minutes. To check the cooking of the lamb it will be necessary to cut it and make sure that no more blood is released from the meat that is not yet quite cooked.
