Name: Bracioline di Abbacchio e Carciofi (Lamb Cutlets and Artichokes)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 garlic clove, finely chopped; 12 new season’s lamb cutlets; salt and pepper; 150 ml chicken stock; 100 ml dry white wine; 2 tbsp coarsely chopped marjoram; 1 small onion, finely chopped; 50 g lard; 12 young artichokes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This combination is well known from Liguria to Sicily. The abbacchio, milk-fed lamb from Rome, offers good flavour despite its youth, though I also tried this with milk-fed goat which was equally delicious. In Rome, cutlets with the bone are called braciole or bracioline.”

Ingredients

12 young artichokes
50 g lard
2 tbsp olive oil

Method

Remove the tough outer leaves from the artichokes and trim the base of the stems. With a sharp knife, trim the tips of the leaves, leaving only the tender parts of the artichokes. Cut into quarters and remove any choke.

Heat the lard and olive oil in a large frying pan. Add the cutlets and brown on each side. Add the garlic, onion, marjoram and wine and cook for 5 minutes.

Add t

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of