While many think of the Cilento only as a coastal destination, there is a large inland swath that it is included in the territory and the Cilento National Park. Here, mountain cuisine is more prevalent with hearty soups, satisfying pasta dishes, and roasted meats. This is one of the lamb dishes found here, usually served for a special occasion or a Sunday pranzo with the family.

Agnello al Forno con Patate (Lamb Roasted with Potatoes)

1 kg of lamb meat (just over 2 pounds)
500 grams potatoes (about a pound)
1 onion, sliced or chopped
1 clove garlic, minced
Fiano del Cilento (white wine)
Extra virgin olive oil
Salt, pepper, parsley, rosemary

Oven: 200 C / 425 F
Put the pieces of meat into a casserole or roasting pan. Sprinkle the onion and garlic on top, then pour in some wine (about a cup). Add the potatoes, the herbs and spices, then drizzle some olive oil over the top.

Put in the oven and bake for about 45 minutes, adding a little wine if needed to keep it from drying out, until the lamb is cooked, the potatoes are tender the wine has reduced to a sauce.

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