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Recipe by
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.
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Step 1 of 5: 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.
Step 2 of 5: Salt the rack of lamb and brown it in a pan with the butter and the garlic in its skin.
Step 3 of 5: Then brush it with a herb mixture and add a sprinkling of breadcrumbs.
Step 4 of 5: Finish cooking in the oven at 180 degrees after covering the protruding bones with aluminum foil.
Step 5 of 5: Serve it over a bed of artichokes.
| Average values | Per 100 g |
|---|---|
| Energy | 296 kJ71 kcal |
| Fat | 3.76 g |
| of which saturated fatty acids | 1.79 g |
| Carbohydrates | 2.16 g |
| of which sugars | 1.69 g |
| Fibre | 4.43 g |
| Protein | 4.96 g |
| Salt | 0.12 g |
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
