O Ruot’ ‘O Furn is a traditional Neapolitan Easter lamb dish from Italy’s Campania region. This one pot family recipe includes lamb baked with with potatoes, tomatoes and peas and it is a family favourite at the easter table.
Lamb is synonymous with Easter. As in most countries, Italians like to serve lamb dishes as part of their Easter family celebrations. O Ruot’ ‘O Furn takes the Spring lamb and marries it with seasonal peas and the early crop of tomatoes to make a memorable Easter dish. This Neapolitan Easter lamb recipe is very popular in Campania, not only because it tastes great.
But also because it is very hands off. You just put all the ingredients in an oven proof pan, and bake it in the oven. In fact, ‘O Ruot’ ‘O Furn‘ is Neapolitan dialect for ‘baking pot’. This makes it perfect for entertaining a large family crowd at Easter dinner. And only leaves one large pot to wash up afterwards.
Buon appetito! 🇮🇹
More Campania Recipes
- Paccheri allo Scarpariello – large pasta tubes tossed with cherry tomatoes, basil, pecorino and white wine. A Neapolitan classic.
- Zucchini a Scapece – fried courgettes marinated in vinegar and mint. One of Naples’ most distinctive side dishes.
- Spaghetti alla Napoletana – Naples’ simplest pasta dish, built on ripe tomatoes, garlic and basil.
O ruot’ ‘o furn – Neapolitan Easter Lamb
Equipment
- Mixing Bowl
- Chef Knife
- Peeler
- Grater
- Cast Iron Pan
Ingredients
- 2 tbsp White wine vinegar
- 1 kg lamb shoulder (cut into slices a couple of centimetres thick)
- 2 medium onions (sliced)
- 250 ml White wine
- 2 tbsp extra virgin olive oil
- 1 kg potatoes (peeled and cut into wedges)
- 500 grams peas (frozen or fresh)
- 250 grams cherry tomatoes (sliced in half)
- 50 grams Parmesan cheese (grated)
- 50 grams Pecorino cheese (grated)
- Salt
- Pepper
Instructions
- Put the lamb pieces in a bowl with white wine vinegar and water and leave for at least an hour (this helps to lose some of the particular aroma of lamb meat).
- Pre-heat the oven to 180°C.
- Put the pieces of lamb in a large cast iron pan and add the potatoes, cherry tomatoes, onions, pease, white wine and the olive oil. Then season well with salt, pepper.
- Cover the pan then bake for about 45 minutes, turning the mixture half way through cooking.
- Remove the lid and continue to cook until the lamb is tender.
