Gratinated Lamb with Artichokes and Peas

Gratinated lamb with artichokes and peas is a delicious spring dish that combines tender lamb meat with the sweetness of peas and the distinctive taste of artichokes. Here’s the recipe for you, with an Italian touch that never hurts.

Ingredients

• 800 g of lamb leg in pieces
• 4 artichokes
• 200 g of fresh or frozen peas
• 2 cloves of garlic
• 1 sprig of rosemary
• 50 g of grated Parmesan cheese
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Breadcrumbs to taste
• Vegetable broth to taste

Preparation

1. Begin by cleaning the artichokes, removing the toughest leaves, the tips, and the fuzzy choke inside, and keep them in lemon water to prevent browning.
2. In a large skillet, sauté the garlic cloves in extra virgin olive oil and add the lamb pieces. Brown the lamb on all sides until it is well golden.
3. Add the drained and quartered artichokes, peas, a bit of vegetable broth, salt, pepper, and a sprig of rosemary. Cover and cook over moderate heat for about 30 minutes, adding broth as necessary.
4. Once the lamb and vegetables are tender, transfer everything into an ovenproof dish. Remove the garlic and rosemary.
5. Sprinkle with grated Parmesan cheese and a handful of breadcrumbs to create a nice golden crust.
6. Place the dish under the preheated oven grill, and leave it to gratinate until the surface is crispy and golden.
7. Serve the gratinated lamb with artichokes and peas hot, perhaps accompanied by a good glass of robust red wine.

Curiosity

The Italian culinary tradition sees lamb as the protagonist of many dishes, especially during Easter holidays. This particular recipe treasures the flavors of spring, combining lamb with artichokes and peas, ingredients typical of this season.