Baked Lamb with Potatoes and Tomatoes (Apulia)

Meat

Ingredients

Lamb, leg or loin - 3-3 1/2 pounds

Olive oil - 1/2 cup

Butter - 1/4 cup

Onion, sliced - 1 large

Rosemary, finely chopped - 2 sprigs

Dry white wine - 1 cup

Salt

Ripe tomatoes - 1 pound

New potatoes - 1 1/2 pounds

Pepper

Cut the lamb into even-sized pieces. Heat the oil and butter in a heavy casserole, and fry the onion gently until transparent; then add the pieces of lamb and the rosemary. Brown the meat evenly all over, add the wine and simmer  gently on top of the stove until it evaporates. Sprinkle with salt. Peel and chop the tomatoes, discarding the seeds. Add to the casserole and continue cooking, uncovered, for 30 minutes.

Heat the oven to 375F

Scrape or peel the potatoes and add them to the casserole. Sprinkle them with salt and pepper. Transfer the casserole to the oven and bake for about 40 minutes, stirring from time to time with a wooden spoon. Serve as soon as the potatoes are brown and soft  and the meat well cooked.

Serves 6