Rinse the lemon, rub dry and cut in half. Squeeze out juice (keep peels), rub meat with it. Rinse the potatoes, remove the peel and cut into slices half a centimeter thick. Blanch (scald) tomatoes, skin, quarter, seed. Brush a roasting pan with two tablespoons of oil, put in potatoes, season with salt and season with pepper. Two tablespoons of lard in flakes, then spread the tomato quarters evenly on top.
Rinse and dry the parsley, pluck the leaves. Remove the peel from the garlic. Chop both very finely. Grate lemon peel and add to breadcrumbs. Mix two thirds of the quantity with the remaining oil. Season the meat with salt and pepper, brush with the parsley paste. Place on potatoes, roast in heated oven at 175 °C for 75 min.
Turn on the stove to 225 °C. Stir Parmesan cheese or Pecorino into the remaining breadcrumb mixture, sprinkle over meat and potatoes. Bake for about 15 minutes until crispy.
* Per person about 890 calories / 3725 joules ** – Newsgroups: Article: 275 of zer. T-net. Food
Italy
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