This dish is perfect for an Italian inspired Sunday lunch. It requires minimum prep, you can throw all the ingredients together and let the oven do its thing. Minimum stress levels and kitchen skills required.I give you a Puglian lamb and potato bake.
PrintPuglian lamb and potato bake
- 2 lemons, juice
- 500g shoulder of lamb, diced
- 2 Maris piper potatoes, cut into chunks
- 12 cherry tomatoes, halved
- 75g breadcrumbs
- Handful of fresh parsley, roughly chopped
- Salt
- Olive oil
Marinate the diced lam in the lemon juice for 2 hours 
Add potato, tomatoes, breadcrumbs, parsley. Season with salt and drizzle olive oil. Add water 
Bake at 200c for 45 mins and another 10 minutes at 230C 
Puglian Lamb and potato bake.
Puglian lamb and potato bake
- MARINATE the diced lamb in the lemon juice for 2 hours in an oven dish.
- ADD the potato chunks, halved tomatoes, fresh parsley. COVER with the breadcrumbs, SEASON with salt and DRIZZLE with olive oil.
- POUR enough cold water, so that it just covers all the ingredients.
- BAKE in the oven for 45 minutes at 200c. Make sure that the potatoes are cooking through nicely. Then, increase the temperature to 230C and cook for another 10 minutes so that the top will brown.
- SERVE with green vegetables.
