Serves: 6
Total Calories: 698

4 tablespoons olive oil
2 pounds baking potatoes, peeled and thinly sliced
1/2 cup plain dry bread crumbs
1/2 cup freshly grated Pecorino Romano cheese or Parmigiano-Reggiano
1 clove garlic, finely chopped
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
1/2 teaspoon dried oregano
salt and freshly ground black pepper
2 1/2 pounds boneless lamb, trimmed and cut into 2- to 3-inch pieces
1 cup drained canned tomato, chopped
1 cup dry white wine
1/2 cup water

1 Place a rack in the center of the oven. Preheat the oven to 400°F. Spread 2 tablespoons of the oil in a 13 × 9 × 2-inch baking pan. Pat the potatoes dry and spread about half of them, overlapping slightly, on the bottom of the pan.

2 In a medium bowl, stir together the bread crumbs, cheese, garlic, herbs, and salt and pepper to taste. Scatter half of the crumb mixture over the potatoes. Arrange the meat on top of the crumbs. Season the meat with salt and pepper. Spread the tomatoes over the meat. Arrange the remaining potatoes on top. Pour in the wine and water. Scatter the remaining crumb mixture over all. Drizzle with the remaining 2 tablespoons olive oil.

3 Bake 1 1/2 to 1 3/4 hours or until the meat and potatoes are tender when pierced with a fork and everything is nicely browned. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 698
Calories from Fat: 105

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