Lamb with Artichokes and Peas Au Gratin

Lamb is a must-have on many Easter tables, so we'll be preparing a traditional recipe from southern Italy: the lamb with artichokes and peas au gratin!


Lamb 1 Kilogram
Fresh parsely 1 Bunch (100 gm) , chopped finely
Extra virgin olive oil 6 Tablespoon
Fresh bread crumbs 60 Gram
Parmesan cheese 50 Gram , grated
Pecorino cheese 30 Gram
Onions 2 Medium , chop
Red wine 1/2 Cup (8 tbs)
Vegetable broth 500 Milliliter
Artichoke hearts 400 Gram
Salt and pepper To Taste
Garlic 2 Clove (10 gm)
Green peas 450 Gram
Fresh bread crumbs 150 Gram



1. Heat 3 tablespoons of oil in a pan, add a chopped onion, and sauté on a very low flame for about 10-15 minutes, to keep the onion from browning. Now add the peas and the artichoke hearts, which have been cut into quarters; then pour in less than 1 cup (200 ml) of vegetable broth and cook the vegetables until tender, but not mushy. While the artichokes and peas are cooking, don't forget to add salt before turning off the heat.

2. Take another pan, heat 3 tablespoons of extra virgin olive oil, add the other chopped onion and sauté on a low flame until soft; after that add the lamb: remember that it's best to wash the meat, to remove any bone chips, and trim off any visible fat, or as much as possible. When the meat turns white, not browned, add the red wine and salt. Cook for about 20 minutes on a low flame, covered with a lid.

3. When the artichokes and peas are cooked and the gravy has thickened, take an ovenproof pan and combine all the ingredients together.

4. In another bowl, combine the crushed garlic with the chopped parsley, the ground pepper, the grated cheeses, the fresh bread crumbs and the dry bread crumbs, mix them together.

5. Cover the peas, artichokes and lamb with the breadcrumb mixture then pour in the remaining vegetable broth, that is just over 1 cup (300 ml).

6. Return to the heat, and cook on a medium flame, covered with a lid, for about 10 minutes, so that the mixture absorbs the moisture.

7. After 10 minutes, the bread is moistened, so bake the pan at 390F (200C) for about 20 minutes; during the last 5 minutes turn on the broiler, to make it golden brown on top.


8. The lamb with artichokes and peas au gratin is ready to be served at your Easter table. Accompany with roast potatoes and escarole salad.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 452Calories from Fat 236

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 479 mg19.96%

Total Carbohydrates 25 g8.3%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet