Spiedino di Nocciole d’Agnello

Name: Spiedino di Nocciole d’Agnello (Lamb Nuggets on a Skewer)
Cuisine: Italian
Ingredients: 250 g (9 oz) Jerusalem artichokes, peeled weight; 15 g (½ oz) butter; 450 g (1 lb) lamb fillet, cut into 5 cm (2 in) cubes; ½ garlic clove, sliced; 1 teaspoon plain flour; 4 tablespoons extra virgin olive oil; 1 fresh red chilli pepper, sliced; 1 teaspoon chopped fresh sage; 1 teaspoon chopped fresh mint; Grated rind ½ lemon and juice of 1 lemon; 1 teaspoon chopped fresh rosemary; Sea salt; Grated rind ½ lemon and juice of 1 lemon; 1 glass dry red wine; Freshly ground black pepper

Lamb Nuggets on a Skewer

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

This dish always reminds me romantically of natural, wild, gypsy life and brings back memories of cooking outside on hot summer days. A good roasted pepper salad with crostini is the ideal accompaniment.

Ingredients

250 g (9 oz) Jerusalem artichokes, peeled weight
450 g (1

Europe
Italy
Main course
Summer

Method

Cut the artichokes into 5 mm (¼ in) slices and simmer gently in plenty of salted water until just al dente. Refresh in very cold water. Mix together the marinade ingredients, and add the lamb and cooked artichokes. Marinate for at least 2-3 hours - the longer the better. Thread alternate pieces of lamb and artichoke onto 4 skewers, allowing 8 cubes of lamb for each skewer. Barbecue the s