Baked lamb with lampascioni is a typical Apulian dish with a rich and enveloping flavor. The lamb is slowly cooked in the oven together with the lampascioni, which give it a unique and slightly bitter taste. The grated pecorino cheese adds a touch of creaminess to the dish, while the parsley, garlic, rosemary, and sage add intense aromas. Wine vinegar and breadcrumbs complete the preparation, giving a touch of acidity and crunchiness. A complete and tasty main course, perfect for serving on special occasions or during the holidays.
Cut the lamb into pieces and marinate it for 60 minutes in water, vinegar, rosemary, and sage.
Trim the lampascioni, wash them, and leave them in cold water for 30 minutes.
Take the lamb and dry it. Place it in a baking dish; add the lampascioni and flavor with garlic and chopped parsley.
Drizzle with oil, season with pepper, and sprinkle with pecorino cheese.
Bake in the oven for the necessary time and add a little water if it should dry out too much.
Serve hot with the side dish you prefer.
Oven
Pan
Store in the refrigerator in an airtight container for up to 3 days.
Traditional dish from the Apulia region.
Italia, Puglia
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| Energy (kcal) | 185.63 |
| Carbohydrates (g) | 2.81 |
| of which Sugars (g) | 0.24 |
| Fat (g) | 14.41 |
| of which Saturates (g) | 6.85 |
| Protein (g) | 11.53 |
| Fiber (g) | 1.17 |
| Sale (g) | 0.12 |
