Italian One Pot Roasted Lamb Shoulder & Potatoes

Zeri is a lovely hamlet located in the heart of the Lunigiana, known for its delicious lamb. The Zeri lambs are raised free-range and organically in the beautiful countryside, leisurely grazing on sweet grass all day. This is an ancient shepherd recipe, a one-pot meat-and-potato meal that was cooked over a fire, and still cooked that way to this day.

Although this recipe is heavy on herbs, it doesn’t include garlic or onion—popular seasoning throughout foodways in the rest of Italy. You will never miss these flavors because of the depth of flavors the herbs offer.

My chef Leo uses a testo – an ancient cast iron stove-top cooking vessel, but you can just use a dutch oven for this recipe and get the same results.

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Ingredients:

– 4 lbs lamb shoulder chops (you can substitute lamb chops)
– 1 teaspoon dried sage
– 1 teaspoon dried rosemary
– 1 teaspoon dried thyme
– 1 teapoon dried marjoram
– 1 teaspoon salt
– 2 cups fingerling potatoes washed and dried
– 1/3 cup olive oil
– 1 cup white wine
– 3 sprigs fresh sage
– 3 sprigs fresh rosemary
– 3 sprigs fresh thyme

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Preparation:

Preheat the oven at 375 degrees F

In a cast iron 6 quart iron Dutch oven, in the bottom of the pot place the shoulder, in a bowl combine all dry herbs, sage, rosemary, thyme, marjoram, salt sprinkle herb mixture over both sides of the lamb shoulder pieces top with the potatoes. Top with oil, wine. Add the fresh herbs and cover.

Place into the oven for 1 hour. Leave in the oven and do not lift the cover while roasting. It is very important not to lift the cover. Serve warm.

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Chapters:

0:00 – Introduction
0:29 – Chopping the lamb
1:43 – Lifting the testo
2:30 – Prepare the testo
4:21 – Cooking
6:20 – Removing from the oven
6:45 – Tasting

#cookingvideo #italy #onepot