Agnello Cutturiedde is a traditional Italian dish originating from Puglia

 

In the latest episode of 'Two Fat Ladies', Clarissa and Jennifer arrive, minus motorbike and sidecar, at Vatican City to cook up a storm in St Peters papal kitchen, probably preparing Puglian lamb for the Pontiff and his Cardinal chums. 

And rightly so, you see this dish is as lovely as it is ancient, it surely must grace the table in every papacy. Traditionally served at Easter and slow cooked it's designed to soften the most ancient of mutton. Originally it was cooked in a pot within an open fire for many hours. 

Agnello Cutturiedde is the Southern Italian version of our Welsh cawl, Irish stew or even the humble Lancashire hot pot. Lamb is probably my favourite meat and when I find packs marked down on what we lovingly call the second hand shelf at the co-op, I buy the lot. And tho I may love the delicate lamb Navarin, currently I have a crush on it's country cousin Cutturiedde.

So this is a combine dish, a layer of mushrooms first, whole and gills upwards, then thin slices of tomato, sprigs of rosemary, some halved shallots or quartered onion, herbs - bay, oregano and thyme, season, add your lamb chops or as I had, lamb steaks cut into two inch strips, add some white wine and some water, cover with a layer of thinish potatoes.

Cover the pot and bake in a low oven for an hour and a half. Maybe add a bit more water if it dries out too much, cover the potatoes with grated pecorino and return to the oven uncovered until the pots are fully cooked and golden and the lamb tender.