Lamb with Polenta and Artichokes

Agnello con Polenta e Carciofo

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


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


    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.