Agnello alla Lucana - Lucanian Roasted Lamb with Crispy Peperoni Cruschi
- Aug 5
- 3 min read
Region: Basilicata, Italy
Servings: 4
Prep Time: 25 minutes
Cook Time: 2 hours 15 minutes
Story of the Dish
Hidden between Campania, Puglia, and Calabria, Basilicata is one of Italy's most authentic culinary regions. Its rugged mountains, vast pastures, and traditional sheep farming have made lamb one of the region's most celebrated ingredients for centuries.
Agnello alla Lucana is a timeless Sunday and holiday dish traditionally prepared with locally raised lamb, garlic, rosemary, mountain herbs, white wine, and potatoes. What truly distinguishes the Lucanian version is the addition of Peperoni Cruschi IGP, the famous dried sweet peppers of Senise. Briefly fried until crisp, they become light, delicate, and intensely flavorful, adding sweetness and texture that perfectly complement the richness of the roasted lamb.
Today this rustic preparation has become a symbol of Basilicata's cuisine, often reinterpreted in Michelin-starred restaurants while preserving its authentic regional identity.
Ingredients
Lamb
3 lb bone-in lamb shoulder, trimmed
3 tbsp extra virgin olive oil
6 garlic cloves, lightly crushed
3 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Kosher salt
Freshly ground black pepper
Vegetables
1½ lb Yukon Gold potatoes, cut into large wedges
2 sweet onions, cut into wedges
2 carrots, cut into large pieces
Braising Liquid
1 cup dry white wine
1 cup lamb stock
Finish
6 Senise Peperoni Cruschi IGP
Fresh rosemary
Micro herbs
Premium Basilicata extra virgin olive oil
Preparation
Step 1 – Season the Lamb
Pat the lamb dry.
Rub with:
olive oil
garlic
rosemary
thyme
salt
black pepper
Allow to marinate for 30 minutes.
Step 2 – Brown
Heat a roasting pan over medium-high heat.
Brown the lamb on every side until deeply caramelized.
Step 3 – Roast
Add:
potatoes
onions
carrots
Pour in:
white wine
lamb stock
Add the bay leaves.
Cover tightly.
Roast at 325°F (165°C) for 2 hours.
Remove the cover.
Increase the oven to 400°F (205°C).
Roast another 15–20 minutes until beautifully caramelized.
Step 4 – Prepare the Peperoni Cruschi
Heat a small amount of olive oil to medium temperature.
Fry each dried pepper for 2–3 seconds only.
They should become crisp immediately without darkening.
Drain on paper towels.
Season lightly with sea salt.
Step 5 – Finish
Rest the lamb for 10 minutes.
Break the Peperoni Cruschi into elegant shards.
Step 6 – Plate
Arrange slices of roasted lamb over roasted potatoes.
Add glazed onions and carrots.
Finish with:
crispy Peperoni Cruschi
rosemary tips
micro herbs
premium extra virgin olive oil
Chef's Tips
Lamb shoulder provides the richest flavor and becomes incredibly tender after slow roasting.
Never over-fry the Peperoni Cruschi—they burn within seconds.
Rest the meat before slicing to retain its juices.
Deglaze the roasting pan to create an intensely flavored natural jus.
The peppers should remain crisp until the moment of serving.
Wine Pairing
Best Choice: Aglianico del Vulture DOCG
Excellent alternatives:
Matera DOC Rosso
Taurasi DOCG
Primitivo di Manduria DOC
Nero d'Avola DOC Sicilia
Chef Gianluca's Final Advice
For a Michelin-star presentation, place a perfectly carved portion of roasted lamb in the center of a large matte stoneware plate. Arrange a refined quenelle of silky potato purée beside the lamb instead of rustic potato wedges, then add glazed baby carrots and cipollini onions for elegance. Lean delicate shards of Peperoni Cruschi vertically against the meat to create height and movement. Finish with a glossy lamb jus, rosemary tips, micro herbs, edible flowers, and a final drizzle of premium Basilicata extra virgin olive oil. The dish should feel modern, refined, and worthy of a Michelin-starred tasting menu while honoring the traditions of Basilicata.
— Chef Gianluca
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