2 pounds lean lamb shoulder on the bone, cut into large 3-inch pieces
3-4 large potatoes, cut into chunks for roasting
1 pound ripe tomatoes, deseeded and chopped
1 tablespoon fennel seeds
2 red onions, sliced
1 celery rib, sliced
3 garlic cloves, thinly sliced
handful of chopped fresh flat-leaf parsely
spring of fresh rosemary (leaves only)
handful of chopped fresh oregano
salt flakes and freshly ground black pepper
2 ounces percorino cheese, finely grated
1/2 cup olive oil
juice and a piece of zest from 2 lemons
handful of chopped fresh mint, to serve
- Preheat the oven to 350˚F
- Place all the ingredients, except the cheese, oil, lemons and mint, flat in a roasting pan. Generous douse of olive oil and lemon juice, season with salt and pepper, and mix together with your hands. Sprinkle with pecorino cheese andsplash with oil.
- Bake in the oven for about 1 hour and 20 minutes. During cooking you can baste with a splash of wine (red or white) and/or a splash of stock. If the meat looks as if it is burning at any time, cover with foil.
- Serve sprinkled with the chopped fresh mint.
VARIATION 2 or 3 anchovies and/or a handful of black olives can be added for extra flavour.