Lamb with artichokes is a delicious main course typical of Italian cuisine. The tender lamb meat pairs perfectly with the delicate and slightly bitter flavor of the artichokes, creating an irresistible dish. This recipe is typical of the Lazio region but is widespread throughout the country. It requires some time to prepare, but the final result is definitely rewarding.
Clean the artichokes, drizzle them with lemon juice, stew them with a little oil and water, and season with salt
Salt the rack of lamb and brown it in a pan with butter and unpeeled garlic
Brush it with a mixture of herbs and sprinkle with breadcrumbs
Finish cooking in the oven at 180 degrees after wrapping the protruding bones with aluminum foil
Meanwhile, remove the outer fiber from the asparagus, blanch them, wrap them with slices of lard, and brown them in a pan
Serve the lamb with the asparagus on a bed of artichokes
Pan
Casserole
Knife
Store in the refrigerator for up to 2-3 days
Italia, 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 |
