The “lamb a la Sardinian” is a typical recipe of this region. It is cooked with potatoes and artichokes, with the classic Sardinian herbs, such as rosemary and myrtle, to which also add the garlic and sage.
The dish is very simple to realize, but it has a long preparation because of artichokes. They must be cleaned thoroughly to achieve only the heart of the flower, tender and tasty.
This second aromatic course is accompanied with a light and refreshing wine from Sardinia, or, for those who like strong flavors, even with a full-bodied Cannonau or Sulcis wine.
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LAMB A LA SARDINIAN
Instructions
First, you peel the garlic (1) on the cutting board, then cut into pieces (2) and leave it on the cutting board (3).
Then wash the meat (4) and let it drain. Once drained briefly, put a clean towel on a flat surface and put on the meat (5), starting to dab it well (6) to dry.
Once properly dried, start practicing some cuts (7) in the flesh, in the most fleshy parts, then take the garlic (8) and started to insert garlic pieces (9) in the cuts you have practiced. Then put the meat aside.
Now take the potatoes and started to peel them with a peeler (10). Then start to cut into pieces (11) not too thick, and put it all apart (12) in a bowl.
Now begin the long preparation of artichokes, filling a basin with fresh water (13) and cutting a lemon into two parts (14). So you begin to defoliate (15) the stems of the artichokes tearing away the leaves with your hands.
Then start cutting off the stems (16), with the large knife, about half a centimeter from the flower. So, with the knife, remove the outer and leathery skin part (17), leaving only the inner part, white and tender. Rub well with lemon (18), so as not to oxidize the stems, and put it into the bowl with water. Repeat this for all the stems.
Now start working on the flowers of the artichokes, cutting off the top (19) up to almost half of the artichoke. Then started to rip all the outer leaves (20) harder and purple, until you get to the heart of the artichoke, more white and tender. Finally, with the knife, cut away the base of the leaves (21) torn, up to the stem remained, to leave also in this case only the most tender. Repeat this for all the artichokes.
Now started to cut the artichoke before in two parts (22) and then into large wedge (23). Eliminate with the knife any hay inside and then rub well every single wedge with lemon (24), for the same reason that you had rubbed the stems, and place them in the bowl of water. This way they do not blacken. Repeat this for all the artichokes and squeeze the remaining lemon into the water. Then continue with the recipe.
Now take a large oven tray and pour in five tablespoons of extra virgin olive oil (25), distributed over the entire bottom. Lie down so the meat (26), placing it in the center, and well distributed around the potatoes (27) all around.
At this point drain the artichokes (28) in a colander, then take a clean towel and place on the wedges of artichoke and carefully pat (29) to dry well. Finally put them in the oven tray (30), along with the potatoes.
Now you start to add salt at your will both on the meat and vegetables, then sprinkle all with black pepper (31). Then add the rosemary (32) and also the sage leaves (33), fragmenting these. Finally, pour a little olive oil and mix well as vegetables.
Finally bake the tray (34) in a preheated oven at 200°C, for about 10 minutes. After this time, take off the tray and place it on a flat surface to pour the white wine on ingredients (35). Put also the myrtle (36) on the meat and then bake again for about half an hour more. After this time, check the cooking and if ready, then turn off the oven. Remove from the oven and serve, putting the meat in the center surrounding with the vegetables. Serve it hot, accompanied with a fresh Sardinian red wine, a Bovale or Monica, or if you want a full-bodied Cannonau.
