Lucan-style lamb

Lamb alla pastora is a typical dish of Lucanian cuisine, which can also be enjoyed in Policoro and the Metapontino area. It is a lamb dish, cooked in the oven along with potatoes, carrots, onions and spices, and served piping hot.Here is a basic recipe for preparing lamb alla pastora:Ingredients:1 kg lamb in pieces1 kg of potatoes4 carrots2 onions2 cloves of garlic1 sprig of rosemary1 bay leaf1 glass of dry white wineExtra-virgin olive oilSalt and black pepper to tastePreparation:Preheat the oven to 180°C (350°F).In a frying pan, brown the garlic and chopped onions with a little olive oil.Add the lamb and brown it on both sides.Add the white wine and let it evaporate for a few minutes.Cut the potatoes into cubes and the carrots into rounds.In a baking dish, distribute the potatoes and carrots.Lay the browned lamb on top.Add the rosemary and bay leaf.Season with salt and black pepper to taste.Add a little water or vegetable broth to keep the dish from becoming too dry.Cover with aluminum foil and bake in the oven for about 1 1/2 hours or until the lamb and potatoes are well cooked.Remove the aluminum foil and allow to brown in the oven for a few minutes.Serve the lamb a la pastora piping hot, accompanied by a slice of homemade bread to enjoy the sauce.