Preparation of "Lamb and potatoes under the coppo"
- 1.2 Kg. Lamb stew
- 700 g. potatoes
- A handful of parsley
- 2 cloves of garlic
- 5 bay leaves
- 1 dl. of extra virgin olive oil
- Salt and pepper
Chop the parsley, garlic and bay leaf and wash and dry the meat. Peel and cut into large cloves the potatoes and put all the ingredients in an iron pan. Mix so that the seasoning is evenly distributed and close the pan with the tile, (iron lid with handle). Cover with embers and ash, at least 2 hours on the fireplace. Cook for two hours and serve as soon as ready.