I was watching a rerun of Rick Steins Mediterranean Escapes a while back & he did this dish from Puglia. When he talked about it he said something along the lines of I eat & see lots of dishes when I am filming TV series that are good in that place & that time,here & now,but not something I would take back to England/Australia & cook in my home or put it on the menu in my restaurant(s) . This dish I loved so much I took it home & cooked it exactly the way the it was done in Puglia. I haven't been to Puglia but I have eaten & cooked spring lamb in Abruzzo. I was going to do this with milk fed goat but the Nonna's beat me to the shoulder cut I wanted. So I bought lamb neck chops ,very nose to tail & very under rated cut.Way cheaper than loin & not as chewy as fore quarter On a layer of sliced potatoes in an oiled cast iron pot goes lamb. Salt ,pepper,garlic,then sliced tomato,parsley,oregano,then grated pecorino & parmesan cheese 50/50.Drizzle of EVO. Then layer again. I got 2 layers in this version. Gave it a skinny glass of white wine put it in the oven. The original recipe didn't have oregano or white wine but this is the Abruzzo version. I will give it an hour at 180c then see how it looks.