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Ann Taruschio, Franco Taruschio

Lamb with Polenta and Artichokes

Agnello con Polenta e Carciofo

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

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

Ingredients

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

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

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