Tiella d'Agnello
Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore come together to create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.
Enjoy this month's perfect pairing for Antonelli San Marco Montefalco Sagrantino DOCG, featured in the premium wine club case for September 2025.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Tiella d’agnello
Lamb and potato casserole
Serves 6–8
Ingredients
- 1.2 kg lamb, shoulder cut into pieces about 1” thick
- 1 kg red potatoes, peeled and sliced about 2 cm thick
- 300 g red onion, thinly sliced
- 1 garlic clove, lightly crushed, skin on
- 80g grated pecorino romano
- 200 g water
- 80 g dry white wine
- 2 sprigs fresh rosemary
- 140 g Leccine olives
- 100 g cherry tomatoes, halved
- Fine salt, to taste
- Freshly ground black pepper, to taste
- Extra-virgin olive oil, as needed
Method
1. Place the lamb pieces in a large bowl. Add the the white wine, salt, pepper and the crushed garlic clove. Strip the needles from one sprig of rosemary and add them to the bowl. Season with salt and pepper, drizzle with a little olive oil, and let the lamb marinate for at least 30 minutes.
2. In another large bowl, combine the sliced potatoes and red onion. Add the remaining rosemary needles, a generous drizzle of olive oil, salt, and pepper. Toss well to coat and let marinate while the lamb rests.
3. Preheat the oven to 195 °C (380 °F) in static mode. Lightly oil a large baking dish. Spread half of the potatoes and onions over the base. Arrange the marinated lamb pieces on top, tucking in the olives and cherry tomatoes between the meat, sprinkle with half the pecorino romano. Cover with the remaining potatoes and onions. Pour in the water and drizzle with a little extra olive oil and sprinkle the remaining pecorino romano.
4. Bake in the preheated oven for about 2 hours. If the lamb is cooked before the potatoes are tender, cover the dish loosely with foil to prevent the meat from drying out while the potatoes finish cooking. The lamb should be tender, not chewy.
5. Let rest for a few minutes before serving. Serve hot, making sure each portion gets potatoes, onions, olives, cherry tomatoes, and lamb.
Buon appetito!
