Agnello con Carciofi, a traditional dish, dearly loved in Italy. Braising lamb with artichokes in a rich tomato herb sauce is an elegant way to present it. A winning combination for sure. Creamy polenta or a nice crusty farm bread completes the delight.
The essence of this dish is the combination of sweet and hot elements. Avoid the urge to cook the lamb too quickly. The slow, gentle cooking is the key to a tender and juicy stew with an almost glaze-like sauce.
Serve it with Harissa, the hot chili paste that is a hallmark of North African cooking, available at Whole Foods and most Middle Eastern stores.
In Greece this dish is known as Kolokithakia Gemista Me Kima. You can serve it with roasted potatoes and cherry tomatoes. A wonderful main dish in the summer months, when zucchinis are plentiful. Serve with roasted potatoes and roasted cherry tomatoes.
There are a number of steps involved in preparing this dish, but the result is worth the work.
Ragoût d’Agneau aux Endives is a favorite from Southern France. The dish gets its special kick from the Endives (aka Chicory or Belgian Endives).
The Sisteron region in the Provence is famous for its production of yearling lamb. The Alpine meadows gives their meat a special taste.
The Filet d’Agneau avec Timbales de Broccoli requires proper timing as it combines two separate recipes with this one. Start with the Sauce Béchamel, which we need to prepare the Broccoli Timbales. Next prepare the Julienne of Zucchine and Peppers. Just before both are ready, start with the lamb fillets.
This Meatball Tagine is a classic dish in Marocco, where it is called Kefta Mkaouara or Kefta Mkawra.
Well-seasoned meatballs are cooked in a spicy tomato sauce. The meatballs can be made from ground lamb or ground beef. Eggs are an optional but classic addition to this dish