Lamb with Polenta and Artichokes

Agnello con Polenta e Carciofo


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

Herb and breadcrumb coating

  • 115 g/4 oz fresh breadcrumbs
  • 1 teaspoon each of fresh thyme, parsley, chives, and oregano, finely chopped
  • salt and freshly ground black pepper



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 with the beaten egg and then cover with the breadcrumb mixture, pressing well to bind the crumbs.

Place the lamb in a roasting tray and cook in an oven set at 190°C/375°F/gas 5 for about 7 minutes or until the meat is pink. Remove the meat from the oven and leave it to rest for 4 minutes.

Carve the meat into chops, pour the strained sauce on plates and place 3 chops on each plate. Serve with grilled polenta alla marchigiana and fried artichokes.