Gratinated Lamb with Artichokes and Peas: A Savory Oven-Baked Delight

Gratinated Lamb with Artichokes and Peas

A delightful, hearty main course perfect for family gatherings, Gratinated Lamb with Artichokes and Peas brings together tender lamb, earthy artichokes, sweet peas, and a deliciously crispy breadcrumb topping. This dish is a great way to elevate any dinner with bold flavors and a comforting, gratin-style finish. The succulent lamb is simmered to perfection and then baked with a crisp, cheesy breadcrumb topping that melts into the tender vegetables and meat, creating a true celebration of flavors.

Serves: 6

Category: Main Courses (Secondi Piatti)

Ingredients:

Instructions:

1. Prepare the Vegetable Broth:

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   • In a small saucepan, bring 500 ml of vegetable broth to a gentle simmer. Set aside to keep warm.

2. Prepare the Lamb:

   • Cut the lamb into pieces, trimming away as much fat as possible. Rinse and dry the pieces thoroughly.

3. Cook the Peas:

   • Finely chop one onion. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the onion and sauté until softened.
   • Add the green peas and cook over medium heat, stirring occasionally. Add vegetable broth gradually to keep the peas moist, and cook until they become tender but still hold their shape. Season with salt and pepper to taste. Set aside.

4. Cook the Lamb:

   • Chop the second onion and heat another 3 tablespoons of olive oil in a separate skillet. Add the onion and sauté over low heat until it softens.
   • Add the lamb pieces and cook until they are just browned (do not overcook). Season with salt and pour in the red wine. Let the wine reduce and simmer, covering the skillet, for about 20 minutes or until the liquid has thickened and the lamb is tender.

5. Preheat the Oven:

   • Preheat your oven to 200°C (392°F).

6. Assemble the Gratin:

   • Lightly oil a large baking dish or tortiera that will accommodate all the ingredients.
   • In a separate bowl, break up the white bread into small pieces, creating breadcrumbs. Add the breadcrumbs, grated Parmigiano Reggiano, grated Pecorino, chopped parsley, crushed garlic, black pepper, and mix well.

7. Layer the Gratin:

   • In the prepared baking dish, first place the cooked lamb pieces. Layer the peas and artichokes on top. Finally, sprinkle the breadcrumb mixture over everything, covering the entire surface.

8. Bake the Gratin:

   • Transfer the dish to the oven and bake for approximately 15–20 minutes or until the top is golden brown and crispy.

9. Serve:

   • Once baked, remove from the oven and allow it to rest for a few minutes before serving.
   • Serve hot, and enjoy this deliciously comforting Gratinated Lamb with Artichokes and Peas!

Tips for Success:

• Lamb Choice: Opt for tender cuts of lamb, such as leg or shoulder, for the best texture and flavor.
• Artichokes: If using fresh artichokes, ensure they are cleaned and sliced thinly to cook evenly. Canned or frozen artichokes can also be used for convenience.
• Wine Pairing: This dish pairs beautifully with a full-bodied red wine like a Chianti or Merlot, complementing the richness of the lamb and the earthy flavors of the peas and artichokes.

Nutritional Information (per serving):

Enjoy this flavorful, melt-in-your-mouth lamb dish that combines savory vegetables and crispy topping, making it a true crowd-pleaser for any occasion!