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Recipe: Loin of Lamb with Artichokes
Ingredients for 4 people

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2 pounds loin of lamb
6 artichokes
Academia Barilla IGP Toscano Extra Virgin Olive Oil to taste
salt and pepper to taste
1 clove garlic (finely chopped)
1 small bunch of chopped mint
1/2 cup Academia Barilla Balsamic Vinegar of Modena
Academia Barilla Sapori Italiani seasoning mix to taste

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Loin of Lamb with Artichokes

di Academia Barilla

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Short Video

PREPARATION TIME
100 min

DIFFICULTY
Medium

TYPE
Main course

Tags

Medium, In the oven/Baked, Sautéed, Anniversary, Gift foods, Impress guests, Main course, 15 minutes, 85 minutes, Emilia Romagna, More than 1 hour, Leg of lamb , Sardines, Spring

Ingredients for 4 people

2 pounds loin of lamb
6 artichokes
Academia Barilla IGP Toscano Extra Virgin Olive Oil to taste
salt and pepper to taste
1 clove garlic (finely chopped)
1 small bunch of chopped mint
1/2 cup Academia Barilla Balsamic Vinegar of Modena
Academia Barilla Sapori Italiani seasoning mix to taste

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Ingredients

Preparation 85 minutes preparation + 15 minutes cooking

Clean the lamb loin and leave it whole. Season the lamb with Academia Barilla Sapori Italiani seasonings mix and let it marinate for at least one hour. Clean the artichokes, trim off the tips and remove the tough outside leaves. Cut the artichokes in half and remove any stringy internal filaments, then cut into julienne strips.

Heat a little bit of oil in a pan and sauté the artichokes for a few minutes. When the artichokes are done, add the mint and chopped garlic. Heat a little bit of oil in another ovenproof pan and brown the loin of lamb on all sides.

Then put the pan with the lamb in a preheated 400° oven for about 10 minutes to finish cooking. A few minutes before the lamb is done, deglaze the bottom of the pan with a tablespoon and douse with balsamic vinegar. When the lamb is done, let it rest for a few minutes.

Arrange the artichokes in the center of a plate. Slice the lamb along the ribs and carefully place the slices on top of the artichokes, basting the lamb with the pan juices.

Give the dish one final drizzle of Academia Barilla IGP Toscano Extra Virgin Olive Oil and serve. Take a look at our video for detailed cooking instructions.