Lamb with artichokes is a tasty main course typical of Italian cuisine. The tender lamb meat pairs perfectly with the delicate, slightly bitter flavor of artichokes, creating a dish with an irresistible combination. This recipe is typical of the Lazio region, but it is widespread throughout the country. Preparing it takes a bit of time, but the final result is certainly rewarding.
Clean and soak the artichokes in water and lemon. Cut them in half and stew them with a drizzle of oil and a little water, adjusting the salt.
Salt the rack of lamb and brown it in a pan with the butter and the garlic in its skin.
Then brush it with a herb mixture and add a sprinkling of breadcrumbs.
Finish cooking in the oven at 180 degrees after covering the protruding bones with aluminum foil.
Serve it over a bed of artichokes.
Pan
Casserole Dish
Knife
Store in the refrigerator for up to 2-3 days
Italia, Lazio
| Energy (kcal) | 89.01 |
| Carbohydrates (g) | 1.99 |
| of which Sugars (g) | 1.58 |
| Fat (g) | 5.47 |
| of which Saturates (g) | 2.61 |
| Protein (g) | 6.09 |
| Fiber (g) | 3.97 |
| Sale (g) | 0.11 |
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