Lamb and Potato Bake

This traditional Italian dish from the south-east of Italy, a rustic Pugliese delight of Gargano cuisine, it is correctly known as Agnello con Patate al Forno. This a adapted from a recipe provided by Paola Bacchia and published in the Christchurch ‘Press’ of 19th September 2018, page 8 of the life section. I have changed things somewhat – Vermouth for white wine, canned tomatoes for fresh, Thai chilli sauce for chilli flakes – but this will give you the general idea.



¼ cup olive oil.

300g diced lean lamb.

2 cloves garlic, peeled, sliced.

1 sprig rosemary [reserve a bit for garnish].

½ cup white Vermouth.

1 medium brown onion, thinly sliced.

1 can cherry tomatoes in juice.

200g diced potatoes.

1 tblsp Thai chilli sauce.

Salt to taste.



Preheat the oven to 180°C. Place a heat-proof [preferably cast iron] casserole on a medium flame and add the olive oil. Stir fry the meat until beginning to colour the add the garlic, the rosemary and the vermouth. Allow the Vermouth to bubble away until the liquor has reduced by half then add the onion, tomatoes, potatoes, chilli sauce and salt.

Stir gently to combine, taking care not to break the little tomatoes, cover and place in the oven. Bake for 40 minutes and check to see that the meat and potatoes are cooked to your liking. If not, pop it back for another 20 minutes. Remove from the oven and allow to rest for 10 minutes then serve garnished with the reserved rosemary.


Serve with: Sliced green beans.


Serves: 2.


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