August 2024

Oven-roasted lamb leg steaks with with potatoes and pecorino

Name: Oven-roasted lamb leg steaks with with potatoes and pecorino
Ingredients: 6 lamb leg steaks on the bone; 250ml dry white wine; 5tbsp extra-virgin olive oil; 400g potatoes, peeled and cut into 5cm chunks; 1 large onion, peeled and sliced; 200g cherry tomatoes, halved; 2 carrots, thickly sliced; 130g mature pecorino cheese, broken into knobs; 100g smoked pancetta lardons; 3 bay leaves; 3 bushy sprigs of thyme

A fresh take on a traditional one-pot dish from Puglia, from the August edition of House & Garden

By Sophie Grigson

9 August 2024

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This is a classic one-pot dish that would once have been taken to a communal oven to be baked slowly overnight. The meat and potatoes are seasoned with sweet-sharp cherry tomatoes, white wine and nuggets of pecorino. Choose a hard, mature pecorino – the sort that you could grate over your pasta.

This is from the August edition of House & Garden.

If you like this recipe, why not check out other Italian Recipes from the House & Garden archive?

What you'll need

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Hygiplas Colour Coded Green Serving Tongs

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Oven-roasted lamb leg steaks with with potatoes and pecorino

What you'll need

Hygiplas Colour Coded Green Serving Tongs

English Ash Chopping Board

Alessi Kitchen Timer by Michael Graves

Oven-roasted lamb leg steaks with with potatoes and pecorino

Recipe notes