Baked lamb with potatoes

O'ruot o' furn is a typical dish of the Neapolitan tradition that takes its name from the pan in which it is cooked. It is a second course based on meat cooked in the oven with potatoes and peas. The most classic of the "ruot o' furn" involves the use of lamb meat and is typical of the Easter period. Although it is a second course, often the Neapolitan housewife uses the tasty sauce that results to season the pasta obtaining in one fell swoop first and second. Like most traditional recipes from Campania, it is a simple preparation that does not include special ingredients and that is independent of fixed doses.

Ingredients for 2 people (approximately)

500 g lamb

4-5 potatoes

1/2 onion

1 clove of garlic

1 handful of peas (I use frozen ones)

1 tablespoon tomato pulp

salt, pepper, oil to taste

2 tablespoons grated Parmesan cheese

water to taste

white wine to taste

Preparation

Put the lamb meat to marinate with a little' white wine, 1 clove of garlic, pepper and a drizzle of oil. Leave the meat to marinate for a couple of hours in the fridge (even overnight). If you do not have time you can leave the meat to soak in water and salt for 30 minutes. Clean the potatoes and cut them into large pieces. Transfer the potatoes to a baking dish and add the peas, tomato pulp and sliced onion. Season with a drizzle of oil, salt and pepper to taste

Mix everything and add the meat and 1 glass and a half of water. Cover with a generous handful of grated Parmesan cheese. Bake in a ventilated hot oven at 200 degrees for about an hour. 

Notes & tips

If you notice that during cooking the sauce dries too much, add more hot water. Do not omit the cheese: in addition to giving flavor it will form an inviting crunchy crust on the potatoes. If you are going to season the pasta with lamb sauce add more water from the beginning.

Don't like lamb? Use the beef stew.

See you next time!