A recipe for your holidays!

Here’s a tasty and simple recipe to try at home, suggested by Chef Roland for this spring season.

Try it with our LA COPPIA Chianti Classico DOCG!

LAMB SHOULDER STUFFED WITH ARTICHOKES

1 kg boneless lamb shoulder

4 artichokes

50 g breadcrumbs

1 sausage

1 clove of garlic, thyme, and rosemary

1 egg white

100 g black olives

White wine, as needed

10 g cornstarch

Salt and pepper

 

 

Instructions:

Clean the meat and cover it with a sheet of parchment paper. Using a meat mallet, pound the meat until it is evenly thin.

Prepare the herb mixture by chopping the herbs together with the garlic. Sprinkle the mixture over the meat and season with salt and pepper.

Clean, wash, and sauté the sliced artichokes in a pan, then let them cool. Prepare the stuffing by combining the artichokes with the sausage, breadcrumbs, and coarsely chopped olives, along with one egg white, salt, and pepper. Stuff the lamb shoulder, tie it securely, and season the outside with salt, pepper, and oil. Bake in the oven at 170–180°C for about 1 hour and 20 minutes, basting with white wine halfway through cooking.

Leave the leg of lamb to cool for at least half an hour before slicing it. Meanwhile, strain the cooking juices, pour them into a small saucepan, add the cornflour diluted in a coffee cup of cold water, bring to the boil and cook for a few moments. Serve with a seasonal side dish: carrots, potatoes, peas, spring onions and broad beans stewed with saffron, or with mixed roasted vegetables.