Gratinated Lamb with Artichokes and Peas
- Lactose Free
- Energy Kcal 468
- Carbohydrates g 20.1
- of which sugars g 6.2
- Protein g 39.7
- Fats g 24.2
- of which saturated fat g 9.44
- Fiber g 8.4
- Cholesterol mg 106
- Sodium mg 578
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 50 min
- Serving: 6
- Cost: Low
PRESENTATION
Rich color and that golden topping give Gratinated Lamb with Artichokes and Peas real crowd appeal on any table.Families love the way tender, juicy lamb mingles with fresh artichokes and sweet green peas all in one dish—kind of classic spring comfort, but with a little special twist from Southern Italy.Every bite brings moist lamb, slightly crisp edges, and natural flavors that work great at Easter or any family dinner needing a touch of tradition.The idea of a lamb casserole with artichokes and peas always looks really nice—slices up beautifully, feels simple but impressive, and every layer pops with a fresh, rich vibe that appeals to both kids and adults.That golden brown finish signals plenty of flavor and gets anyone at the table excited to dig in.STILL, the best part for home cooks?This is one of those go-to lamb recipes everyone can depend on for reliable results and happy faces...nobody really turns it down, whether it’s a small holiday gathering or a big weekend meal.
Busy families appreciate how a Easter casserole style dish like this smooths out meal planning.Usually there’s something familiar about oven gratin recipes—simple, cozy, always hits the spot—but here, the artichoke recipes element freshens things up and gives some nice Calabrian character, making it just right for spring lamb recipes when you want the classic but with a little variety.Versatile enough for widening out into a festive buffet or just sharing a plain weeknight dinner, this dish fits whenever you want something hearty but with a lighter feel.Goes pretty well with soft lentils, plain or whole grain bread, or even a basic crispy salad if you’re aiming to keep things EASY and homey (kids usually want seconds).People come back to this dish because it feels special, satisfies everyone, and works in pretty much any family routine—no wonder traditional recipes like these are loved through generations, especially when it comes to lamb recipes in spring or around any big holiday celebration.
- INGREDIENTS
- Lamb 2.2 lbs (1 kg)
- Onions 2 - medium
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - to grate
- Pecorino cheese 1 oz (30 g) - to grate
- Breadcrumbs ½ cup (60 g)
- Bread 1 ½ cup (150 g) - crumbled bread
- Parsley 2 spoonfuls - to chop
- Black pepper to taste
- Garlic 1 clove
- Red wine 1 glass
- Peas 3 cups (450 g)
- Artichokes 0.9 lb (400 g) - hearts
- Vegetable broth 2.1 cups (500 ml)
- Extra virgin olive oil 6 spoonfuls
How to prepare Gratinated Lamb with Artichokes and Peas
Prepare 2 cups of vegetable broth. Meanwhile, cut the lamb meat into pieces, remove all the fat you can, wash it, and dry it 1. Chop an onion and let it soften in a pan with 3 tablespoons of oil; then add the peas 2 and the artichoke hearts cut into quarters 3 to see how to clean artichokes, watch the video How to clean artichokes, and let them cook over moderate heat until they become tender but not mushy, adding broth as needed. Finally, adjust with salt.
Then chop the other onion and let it soften over low heat in another pan with another 3 tablespoons of oil, and then add the lamb pieces 4. Just let the meat whiten (not brown), then adjust with salt and immediately add the glass of red wine, allowing the lamb to cook over moderate heat, covered with a lid for about 20 minutes, until the cooking liquid thickens 5.
Preheat the oven to about 390°F, take a baking dish large enough to hold all the ingredients 6 and arrange the lamb with its cooking sauce first, then the artichokes and peas 7. In a separate bowl, crumble the bread crumbs that will be used to cover the lamb and other ingredients in the baking dish: also add grated breadcrumbs, Parmesan, and Pecorino cheese, chopped parsley, pepper, and crushed garlic.
Mix the ingredients well and entirely cover the baking dish 8; moisten with the remaining broth (about 1 1/4 cups) and place the baking dish on the stove, covered with a lid, for 10 minutes, just enough time for the cooking steam to moisten and soften the crumbs. At this point, you can bake the lamb and let it gratinate for about 20 minutes, until a golden and crispy crust forms 9. Serve your gratinated lamb with artichokes and peas piping hot and enjoy your meal!