Cooking Time: 15-20 Min Servings: 4
- 2 lb russet (baking) potatoes, peeled and cut in chunks
- about 2 inches long
- 6 tablespoons Olive Scene bold Extra Virgin Olive Oil
- 2 teaspoons fresh chopped rosemary
- 2 teaspoons fresh chopped thyme
- 2 teaspoons fresh chopped oregano
- Sea salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Pecorino or Parmigiano-Reggiano
- 2 lb boneless leg of lamb, cut in chunks similar in size to the potatoes
- 2 garlic cloves, finely chopped
- PREHEAT the oven to 375 degrees F.
- Mix the herbs and set aside.
- Mix potato chunks in a bowl with ¼ cup of the olive oil, half of the herb mixture, salt and pepper to taste.
- Toss to coat well, then spread over the bottom of a roasting pan or oven dish large enough to hold all the potatoes in one crowded layer.
- Sprinkle about 1/3 c of grated cheese over the top of the potatoes.
- In the same bowl, mix the lamb chunks with the remaining 2 tablespoons of oil, remaining herb mixture and more salt and pepper.
- Add the remaining cheese and the chopped garlic, again stirring to coat well.
- Arrange the lamb on the top of the potatoes.
- Place the uncovered pan in the preheated oven and bake for 30 minutes, checking after 15 minutes to be sure that no water is necessary.
- The lamb should have given off a certain amount of liquid, but if the potatoes are so dry they're sticking to the bottom of the dish, add a little boiling water.
- AFTER another 15 minutes, remove the pan from the oven and turn the lamb pieces, at the same time stirring the potatoes.
- Return to the oven for an additional 30 minutes, then remove again and raise the oven heat to 425 degrees F.
- Stir the meat and potatoes so that most of the potatoes are on top and return to the oven for 10 to 15 minutes to crisp and brown the potatoes to a fine golden color.