Gnocchetti with Lamb Ragù, Myrtle, Pecorino and Cannonau Reduction Gnocchetti with Lamb Ragù, Myrtle, Pecorino and Cannonau Reduction Story of the Dish Story of the Dish Few ingredients tell the story of Sardinia more clearly than lamb, Cannonau, myrtle, and Pecorino Sardo. Together, they represent centuries of pastoral tradition, mountain villages, shepherd culture, and the rugged landscapes that have shaped the island's cuisine. Lamb has always occupied a central role in Sa

Marche-style oven-roasted lamb with garlic, rosemary, sage, white wine and deeply browned potatoes, built around controlled roasting and natural pan juices.

Agnello Arrosto con Carciofi, Patate e Piselli (Italian Roasted Lamb with Artichokes, Potatoes and Peas) Italian Roasted Lamb with Artichokes, Potatoes and Peas Story of the Dish Prep. time: 20 minutes Cook Time: 60 minutes Difficulty: 1 out of 5 Serve: 2 Ingredients: 1 lb leg of lamb 1 lb artichokes 1/2 lb potatoes 1 onion, sliced 2 cloves of garlic 3 spring rosemary black pepper qb salt qb olive oil 2 tbsp chopped parsley Preparation: Start with preparation of artichokes. Y