Baked Lamb with Lampascioni

Name: Baked Lamb with Lampascioni
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Cuisine: Italia
Ingredients: 500 G Lamb; 300 G Lampascioni; to taste Grated Pecorino Cheese; to taste Parsley; to taste Garlic; to taste Rosemary; to taste Sage; to taste Wine Vinegar; to taste Bread Crumbs; to taste Pepper; to taste Extra Virgin Olive Oil; to taste Salt

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Category: Main courses

Baked lamb with lampascioni is a typical Apulian dish with a rich and enveloping flavor. The lamb is slowly cooked in the oven along 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. The wine vinegar and bread crumbs complete the preparation, giving a touch of acidity and crunchiness. A complete and tasty main course, perfect to serve on special occasions or during holidays.

Difficulty: Difficult

Cooking time: 120 minCooking: 120 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

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Ingredients

No. Servings

Lamb500G
Lampascioni300G
Grated pecorino cheeseto taste
Parsleyto taste
Garlicto taste
Rosemaryto taste
Sageto taste
Wine vinegarto taste
Bread crumbsto taste
Pepperto taste
Extra virgin olive oilto taste
Saltto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 6
Cut the lamb into pieces and marinate it for 60 minutes in water, vinegar, rosemary, and sage.
STEP 2 OF 6
Clean the lampascioni, wash them, and leave them in cold water for 30 minutes.
STEP 3 OF 6
Take the lamb, dry it, and place it in a baking dish; add the lampascioni cut into large wedges, and season with garlic and chopped parsley.
STEP 4 OF 6
Drizzle with oil, pepper, and sprinkle with bread crumbs and pecorino.
STEP 5 OF 6
Bake for the necessary time and add a little water if it dries out too much.
STEP 6 OF 6
Serve hot.

Suggestions

Oven
Pan

General Information

Storage notes

Store in the refrigerator in an airtight container for up to 3 days.

More information

Traditional dish from the Apulia region.

Origin

Italia, Puglia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
11.71g·39%
Carbohydrates
2.71g·9%
Fats
14.83g·49%
Fibers
1.16g·4%