Oven-baked lamb with lampascioni is a typical Apulian dish with a rich, enveloping flavor. The lamb is slowly roasted in the oven together with lampascioni, which give a unique, slightly bitter taste. Grated pecorino cheese adds a creamy touch to the dish, while parsley, garlic, rosemary and sage provide intense aromas. Wine vinegar and bread crumbs complete the preparation, adding a touch of acidity and crunch. A complete and tasty main course, perfect for special occasions or holiday meals.
Cut the lamb into pieces and marinate it for 60 minutes in water, wine vinegar, rosemary and sage.
Trim the lampascioni, wash them and leave them in cold water for 30 minutes.
Take the lamb, pat it dry and place it in a baking dish; add the lampascioni cut into large wedges and season with garlic and chopped parsley.
Drizzle with oil, season with pepper, and sprinkle with bread crumbs and pecorino.
Bake in the oven for the required time, adding a little water if it starts to dry out.
Serve hot.
Oven
Pan
Store in the refrigerator in an airtight container for up to 3 days.
Traditional dish from the Apulia (Puglia) region.
Italia, Puglia
| Energy (kcal) | 189.38 |
| Carbohydrates (g) | 2.71 |
| Fat (g) | 14.83 |
| of which Saturates (g) | 6.99 |
| Protein (g) | 11.71 |
| Fiber (g) | 1.16 |
| Sale (g) | 0.06 |
