Tenute Rubino > Articles > Cookbook > Agnello con le patate (Lamb with potatoes)

Preparation:
Cut the lamb into pieces of approximately the same size, place into a casserole (possibly earthenware) greased with oil along with the peeled and sliced potatoes. Dust with plenty of breadcrumbs, chopped garlic, adjust salt and pepper. Add oil, half a glass of water, and bake in a hot oven at 180°C for 45 minutes.

Ingredients:
1,2 kg of lamb
1 kg of potatoes
Three garlic cloves
Extra virgin olive oil
Breadcrumbs
Salt and pepper to taste.