Lamb with artichokes is a tasty main course typical of Italian cuisine. The tender lamb meat pairs perfectly with the delicate and slightly bitter flavour of the artichokes, creating an irresistible combination. This recipe is typical of the Lazio region but is popular throughout the country. It takes a little time to prepare, but the final result is certainly satisfying.
Clean the artichokes, moisten them with lemon juice, braise them with a drizzle of oil and a little water, and season with salt.
Salt the rack of lamb and brown it in a pan with butter and whole garlic cloves.
Brush it with a chopped herb mixture and sprinkle with breadcrumbs.
Finish cooking in the oven at 180°C after wrapping the exposed bones with aluminum foil.
Meanwhile, remove the outer fibrous layer from the asparagus, blanch them, wrap them with slices of lardo and sauté them in a frying pan.
Serve the lamb accompanied by the asparagus on a bed of artichokes.
Frying pan
Saucepan
Knife
Store in the refrigerator for up to 2-3 days
Italy, Lazio
| Energy (kcal) | 102.54 |
| Carbohydrates (g) | 2.17 |
| of which Sugars (g) | 2.06 |
| Fat (g) | 6.72 |
| of which Saturates (g) | 2.96 |
| Protein (g) | 7.39 |
| Fiber (g) | 2.08 |
| Sale (g) | 0.05 |
