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Ingredients
US|METRIC
4 SERVINGS
- 1/3 Italian parsley leaves (tightly-packed cup)
- 6 cloves garlic
- 4 plum tomatoes (large canned, drained)
- 3 parmigiano reggiano cheese (generous tablespoons freshly-grated)
- ground black pepper
- salt
- 3 1/2 lb. lamb
- 1 1/2 lb. meat
- 2 Tbsp. extra virgin olive oil
- 10 lb. yukon gold potatoes (or Finn, red skin, peeled and sliced into 1/16 to 1/8 inch thick rounds)
- 1/3 cup water
- 1 Italian parsley (tightly-packed tablespoon, coarsely chopped)
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