Pan-Roasted Lamb Apulian-Style with Onions and Potatoes from Marcella Cucina by Marcella Hazan
Put the oil in a sauté pan large enough to contain all the ingredients and turn on the heat to medium high. When the oil is hot enough, it sizzles instantly whe
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 pounds lamb shoulder with the bone in, cut into 4-inch pieces
- 2 large yellow onions, cut into ½-inch-thick slices, about 3 cups
- Salt
- Chopped hot chili pepper, ¼ teaspoon or to taste
- ½ cup dry white wine
- 4 or 5 medium potatoes, peeled, washed, and cut into 1-inch pieces
- Oregano, 1½ teaspoons if fresh, ½ teaspoon if dried
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