O ruot’ ‘o furn - Neapolitan Easter Lamb
O Ruot’ ‘O Furn is a traditional one pot Neapolitan Easter lamb dish from Italy's Campania region with potatoes, tomatoes and peas.
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.