Lamb chops to Easter
Instructions
Lamb loin cut many slices, beat them a little bit and season with salt and pepper. Apart, remove the outer leaves of artichokes, toughest, cut the ends, finished with a Pocket knife on the bottom, cut the stems and keep the heart; Finally, reduce it into many segments, which you soaked in water acidulated with lemon juice. Now, chop the smells: onion, Rosemary and garlic, then add them to the ham, chopped, too, and brown them in a pan with oil. As soon as the mixture will have taken the reddish, ask yourself the lamb chops, add salt and pepper, lower the heat and flavour; don't forget to pour the wine, at least whenever reshot the chops. This will evaporate in a quarter of an hour; and then add the tomato paste and let it boil for another 10 minutes. Finally, it's up to the artichoke slices (drained with care), to attach to almost chops at the end of cooking; adjust salt and pepper again, turns everything with a wooden spoon and leave incoperchiata casserole, for about 20 minutes at least. Brought to the table steaming chops, accompanied by artichokes.
Ingredients and dosing for 6 persons
- 800 g of lamb loin sliced
- 120 g of ham
- 8 artichokes
- 1 chopped onion
- 2 cloves of chopped garlic
- Salt
- Pepper
- 2 tufts of chopped rosemary
- 1/2 cup of olive oil
- 1 glass dry white wine
- 1 glass of tomato paste
- 1 lemon