Lamb Casserole with Potatoes
Description
Lamb is the undisputed star of many traditional Sardinian dishes, such as lamb casserole with potatoes.
This dish is a kind of stew made with lamb, potatoes, and artichokes, often served during the Easter period. Flavored with typical Sardinian herbs such as myrtle, it evokes all the aromas and tastes of the island.
Ingredients
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- Lamb meat 1000 g
- Potatoes 9
- Artichokes 1000 g
- Garlic 2 spicchi
- Sage 5
- Rosemary 3 ciuffi
- Vermentino Wine 1
- Lemon 1
- Myrtle berries q.b.
- Extra virgin olive oil q.b.
- Salt q.b.
- Pepper q.b.
Instructions
- 1 To prepare a good lamb casserole with potatoes, peel and wash the potatoes and clean the artichokes by removing the tough outer leaves, cutting them in half, and discarding the inner choke. Cut the potatoes into small cubes and slice the artichokes thinly; keep the latter in acidulated water with a little lemon juice until ready to use.
- 2 Cut the lamb into cubes and brown it in a large casserole with 4–5 tablespoons of extra virgin olive oil, turning it on all sides to seal well. Once nicely browned, add the garlic, sage leaves, washed rosemary sprigs, and myrtle berries. Deglaze with a glass of Vermentino wine.
- 3 Insaporite la carne di agnello con poco sale e una generosa macinata di pepe, versate in casseruola un mestolo di brodo vegetale, copritela con un coperchio e lasciate cuocere il tutto per circa 20 minuti, dopodiché unitevi le patate tagliate a tocchetti e i carciofi a fette.
- 4 Continue cooking the lamb casserole with potatoes over low heat for about 30 minutes, or until the potatoes are tender, stirring occasionally to prevent sticking. If necessary, add more vegetable broth to finish cooking. Once ready, let the lamb casserole with potatoes rest for about 10 minutes before serving hot.
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