Lamb with Polenta and Artichokes

Name: Lamb with Polenta and Artichokes (Agnello con Polenta e Carciofo)
Yield: Serves 4
Cuisine: Italy
Ingredients: olive oil; 1 teaspoon each of fresh thyme, parsley, chives, and oregano, finely chopped; 600 ml/1 pt rich lamb stock flavoured with rosemary (omitting the tomato purée); 2 best ends of lamb (about 6 chops each); 2 eggs, beaten for egg wash; 115 g/4 oz fresh breadcrumbs; salt and freshly ground black pepper

Agnello con Polenta e Carciofo

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

2 best ends of lamb (about 6 chops each)
olive oil
2 eggs, beaten for egg wash

Europe
Italy
Marche
Main course
Mediterranean

Method

Reduce the stock by two-thirds, and keep warm.

Trim the lamb, removing all the fat, and clean the bones to the eye of the meat. Seal the lamb in a little olive oil.

To prepare the coating, mix the breadcrumbs, herbs and salt and pepper together. Brush the outer surface of the lamb wit