Lamb is the meat of a young sheep and it is enjoyed in many recipes worldwide. In Italy, lamb is traditionally served at Easter time to celebrate the passing and rebirth of Jesus and to celebrate the passage into spring time.

This is my way of making lamb and today I would like to share it with you. So, let’s begin preparing “Agnello al forno con patate e carciofi” (Lamb with artichokes and potatoes).

First of all, peel some potatoes, wash them and cut them into pieces. Then, wash the artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stop removing leaves when you get to the tender, light green ones and then, cut the artichoke into quarters.

Wash the leg of lamb thoroughly and cut excess fat from leg of lamb.

Brown in a pan the onion, celery, garlic and a carrot in hot olive oil. Then, add the lamb. Roast everything for about 10 minutes, adding some white wine, rosemary and two tablespoon of tomato sauce.

Then, put the lamb in a baking pan with the artichokes and the potatoes. Mix everything and salt.
Finally, cook in a preheated oven at 180 degrees for about 1 hour.

I suggest to you to accompany this dish with a nice glass of red wine, it makes this meat even more irresistible.

Hope you enjoy it, let me know how it turns out.

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