Lamb is a must-have on many Easter tables, so we’ll be preparing with Sonia a traditional recipe from southern Italy: the lamb with artichokes and peas au gratin! Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
***
Lamb is a must-have on many Easter tables, so today we’ll be preparing a very tasty recipe, the lamb with artichokes and peas au gratin! But let’s see together what ingredients we’ll need to make it:
• 2,2 lbs (1 kg) of lamb
• 1 bunch of parsley
• 6 tbsp of extra virgin olive oil
• ½ cup (60 g) of breadcrumbs
• ½ cup (50 g) of parmesan cheese
• 1/3 cup (30 g) of pecorino cheese
• 2 medium onions • just under ½ cup (100 ml) of red wine
• 2 cups (500 ml) of vegetable broth
• 14 oz (400 g) of artichoke hearts
• salt and pepper / 2 cloves of garlic
• 3 cups (450 g) of green peas
• 2 cups (150 g) of fresh bread crumbs
Let’s make together the lamb with artichokes and peas au gratin!
Heat 3 tablespoons of oil in a pan, add a chopped onion, and sauté on a very low flame for about 10-15 minutes, to keep the onion from browning. Now add the peas… and the artichoke hearts, which have been cut into quarters; then pour in less than 1 cup (200 ml) of vegetable broth and cook the vegetables until tender, but not mushy.
While the artichokes and peas are cooking, don’t forget to add salt before turning off the heat, take another pan, heat 3 tablespoons of extra virgin olive oil, add the other chopped onion and sauté on a low flame until soft; after that add the lamb: remember that it’s best to wash the meat, to remove any bone chips, and trim off any visible fat, or as much as possible. When the meat turns white, not browned, add the red wine… and salt. Cook for about 20 minutes on a low flame, covered with a lid.
When the artichokes and peas are cooked and the gravy has thickened, take an ovenproof pan and combine all the ingredients together. Now, in another bowl, combine the crushed garlic with the chopped parsley, the ground pepper, the grated cheeses, the fresh bread crumbs and the dry bread crumbs, mix them together and cover the peas, artichokes and lamb with the resulting mixture… then pour in the remaining vegetable broth, that is just over 1 cup (300 ml). Return to the heat, and cook on a medium flame, covered with a lid, for about 10 minutes, so that the mixture absorbs the moisture.
It’s been 10 minutes, the bread is moistened, so bake the pan at 390°F (200°C) for about 20 minutes; during the last 5 minutes turn on the broiler, to make it golden brown on top.
20 min. — 390°F (200°C)
5 min. – grill
The lamb with artichokes and peas au gratin is ready to be served at your Easter table! From Sonia and GialloZafferano bye and see you next video recipe.