Agnello Sardo Rosa, Crema di Carciofi e Polvere di Mirto (Italian Sardinian Pink Lamb with Artichoke Cream and Myrtle Powder)
- 20 hours ago
- 8 min read
History and Inspiration
Lamb occupies a central place in Sardinian cuisine, where sheep farming has shaped both the landscape and the table for centuries. Sardinian lamb is prized for its delicate flavor, tender texture, and close connection to the island’s pastoral culture.
Traditional preparations often rely on roasting, braising, aromatic herbs, artichokes, or simple pan cooking. This reinterpretation keeps that unmistakable Sardinian identity but applies more precise temperature control and a cleaner plating structure.
The lamb loin is cooked pink so that the meat remains exceptionally juicy and tender.
Artichoke, one of the strongest vegetable partners for lamb in Sardinian cooking, becomes a completely smooth cream rather than a rustic garnish.
A concentrated lamb jus provides depth and moisture.
Myrtle is used in an extremely controlled way. Rather than placing raw sprigs on the plate or making a dominant sauce, dried myrtle leaves are transformed into a fine aromatic powder that provides a restrained Mediterranean finish.
The dish is therefore built around only four principal elements:
Sardinian lamb.
Artichoke.
Lamb jus.
Myrtle.
Nothing is present merely for decoration.
Serves 4
Four refined main-course portions.
Ingredients
For the lamb
600 g / approximately 1 lb 5 oz lamb loin or boneless lamb saddle, carefully trimmed
20 ml / approximately 1½ tablespoons extra-virgin olive oil
1 garlic clove, lightly crushed
2 fresh myrtle leaves
Fine sea salt
Freshly ground black pepper
For the lamb jus
400 g / approximately 14 oz lamb bones and trimmings
1 small onion
1 small carrot
1 celery stalk
1 garlic clove
20 ml / approximately 1½ tablespoons extra-virgin olive oil
100 ml / approximately ⅓ cup plus 1 tablespoon dry red wine
600 ml / approximately 2½ cups light lamb or chicken stock
2 myrtle leaves
10 g / approximately 2 teaspoons cold unsalted butter
For the artichoke cream
4 medium artichokes
1 small garlic clove
30 ml / 2 tablespoons extra-virgin olive oil
150 ml / approximately ⅔ cup light vegetable or chicken stock
20 g / approximately 1½ tablespoons unsalted butter
Fine sea salt
For the myrtle powder
12 fresh myrtle leaves
Step 1 — Prepare the Lamb
Trim the lamb loin carefully.
Remove excessive external fat, silver skin, and connective tissue while preserving the natural shape of the meat.
Do not remove every trace of fat.
A thin layer contributes flavor and protects the meat during cooking.
Cut the loin into four even portions or keep it whole if you prefer to cook and portion after resting.
Pat completely dry.
Season with fine sea salt.
Leave at room temperature for approximately 20 minutes before cooking.
Do not season aggressively with black pepper yet because excessive heat can make pepper bitter.
Step 2 — Prepare the Lamb Bones for the Jus
Preheat the oven to 425°F / 220°C.
Place the lamb bones and trimmings on a roasting tray.
Roast for approximately 25 to 35 minutes.
Turn once during cooking.
They should become deeply browned but not burned.
The roasted bones are the foundation of the jus.
Pale bones produce a pale, weak sauce.
Overly blackened bones produce bitterness.
Remove from the oven.
Reserve.
Step 3 — Begin the Lamb Jus
Roughly chop the onion, carrot, and celery.
Place a heavy saucepan over medium-high heat.
Add the olive oil.
Add the vegetables.
Cook until deeply caramelized.
Add the garlic.
Cook for approximately another minute.
Add the roasted lamb bones.
Pour in the red wine.
Scrape the bottom of the pan thoroughly to release the caramelized cooking residues.
Reduce the wine until almost dry.
Add the stock.
Bring to a gentle simmer.
Skim away impurities as they rise.
Reduce the heat.
Cook very gently for approximately 1½ to 2 hours.
Do not violently boil the stock.
A hard boil makes the sauce cloudy and can extract unwanted bitterness.
Step 4 — Reduce and Finish the Jus
Strain the lamb stock through a fine sieve.
Discard the bones and vegetables.
Return the liquid to a clean saucepan.
Reduce slowly until it reaches a glossy sauce consistency.
The jus should coat the back of a spoon lightly.
Add the fresh myrtle leaves.
Infuse for approximately 2 to 3 minutes.
Remove them immediately.
Do not boil myrtle for an extended period.
The flavor should remain aromatic rather than medicinal.
Remove the jus from the heat.
Whisk in the cold butter.
Taste.
Season only if necessary.
Keep warm.
Step 5 — Prepare the Artichokes
Prepare a bowl of cold water.
Remove the tough outer leaves from the artichokes.
Trim the upper fibrous section.
Peel the stems.
Cut the artichokes in half.
Remove the choke carefully.
Slice the hearts thinly.
Work relatively quickly to minimize oxidation.
Drain thoroughly before cooking.
Step 6 — Cook the Artichokes
Place a saucepan over medium-low heat.
Add the extra-virgin olive oil.
Add the lightly crushed garlic.
Allow the garlic to perfume the oil for approximately one minute.
Do not brown it.
Add the sliced artichokes.
Season lightly.
Cook gently for approximately 3 minutes.
Add the stock.
Cover partially.
Cook until the artichokes are completely tender, approximately 10 to 15 minutes depending on their size.
Remove the garlic.
Continue cooking uncovered if excessive liquid remains.
The artichokes should be tender and moist but not swimming in broth.
Step 7 — Make the Artichoke Cream
Transfer the hot artichokes to a high-speed blender.
Add approximately half of the cooking liquid.
Blend until completely smooth.
Gradually add only enough additional liquid to achieve the correct consistency.
Add the butter.
Blend again until glossy.
Pass through a very fine sieve.
This step is essential for a refined texture.
Taste.
Adjust salt if necessary.
Keep warm.
The cream should hold a soft spoon shape without becoming stiff.
It should not resemble mashed potatoes.
Step 8 — Prepare the Myrtle Powder
Preheat the oven to its lowest possible temperature, ideally around 170°F / 75°C.
Arrange the myrtle leaves on a small baking tray.
Dry slowly until completely crisp.
Depending on the leaves, this may take approximately 30 to 45 minutes.
They must be completely dry before grinding.
Remove and cool.
Grind into an extremely fine powder using a spice grinder.
Pass through a fine sieve.
Reserve in an airtight container.
The quantity used on each plate will be extremely small.
Myrtle has a strong aromatic character.
The powder should perfume the dish, not cover the lamb.
Step 9 — Sear the Lamb
Preheat the oven to 350°F / 175°C.
Heat a heavy sauté pan over medium-high heat.
Add the olive oil.
Place the lamb in the pan.
Sear evenly on all sides.
Do not create a thick black crust.
The exterior should become deeply golden while the inside remains essentially raw at this point.
Add the crushed garlic and fresh myrtle leaves during the final minute.
Tilt the pan and spoon the aromatic oil over the lamb.
Remove the myrtle before it burns.
Step 10 — Finish the Lamb in the Oven
Transfer the pan to the oven.
Cook until the center reaches approximately 125–128°F / 52–53°C for a pink finish.
Remove from the oven.
Transfer the lamb to a warm tray.
Rest for approximately 6 to 8 minutes.
During resting, the internal temperature will rise slightly.
The finished center should remain pink, juicy, and tender.
Do not slice immediately after cooking.
Resting is essential.
Step 11 — Final Seasoning
Once rested, season the exterior of the lamb with a very small amount of freshly ground black pepper.
Brush the surface lightly with warm lamb jus.
Do not soak the lamb.
The glaze should enhance the surface while leaving the meat clearly visible.
If cooking the loin whole, slice it into thick, clean portions now.
Each slice should reveal a uniform pink center.
Final Plating
Use a large warm white plate.
Place approximately two tablespoons of artichoke cream slightly off-center.
Shape it into a controlled oval or soft spooned form.
Do not create a long smear.
Place two or three thick slices of pink lamb beside and partially over the artichoke cream.
The meat should lie naturally.
Do not stand the lamb slices vertically.
Do not create a tower.
Spoon a controlled amount of warm lamb jus beside and around the meat.
The sauce should remain concentrated and glossy.
Do not flood the plate.
Finish with an extremely light dusting of myrtle powder close to the lamb.
The powder should appear as a restrained aromatic accent.
Do not cover the entire plate.
No flowers.
No microgreens.
No decorative herbs.
No artichoke chips.
No random vertical elements.
No additional vegetables.
The visual focus must remain on the pink lamb, smooth artichoke cream, glossy jus, and subtle myrtle.
The Lamb
The lamb must remain the dominant element.
The entire preparation depends on precise cooking.
Overcooked lamb loses tenderness and becomes increasingly strong in flavor.
Properly cooked pink lamb has a delicate texture and a much cleaner taste.
The exterior should have a light roasted character.
The center should remain evenly pink.
There should not be a thick gray overcooked band around the meat.
This requires high initial heat, short oven cooking, and proper resting.
The Artichoke Cream
Artichoke works particularly well with lamb because its vegetal bitterness cuts through the natural richness of the meat.
The cream should therefore remain clean and unmistakably artichoke.
Do not dilute it with potato.
Do not add cream.
Do not overpower it with cheese.
The silky texture comes entirely from proper cooking, blending, butter, and careful straining.
The Myrtle Powder
The myrtle powder is intentionally subtle.
Myrtle is deeply associated with Sardinian aromatic cooking, but it can dominate very quickly.
Using it as a dried powder gives the chef precise control.
A small amount reaches the nose before the fork reaches the mouth.
That is enough.
A large quantity would make the dish bitter and medicinal.
Chef Tips
Use a thick lamb loin whenever possible.
A thin loin overcooks extremely quickly.
Dry the meat thoroughly before searing.
Moisture prevents proper browning.
Use a thermometer.
Guessing the internal temperature of a premium cut is unnecessary.
Rest the lamb properly before slicing.
Keep the artichoke cream warm but never boiling.
Make the lamb jus in advance whenever possible.
Slow reduction produces a far cleaner sauce than last-minute aggressive boiling.
Add the myrtle leaves to the jus only at the end.
Use myrtle powder with extreme restraint.
Warm the serving plates.
The jus and artichoke cream cool quickly.
Common Mistakes to Avoid
Do not cook the lamb beyond medium.
Do not slice the lamb immediately after removing it from the oven.
Do not use potato to bulk out the artichoke cream.
Do not make the cream excessively thick.
Do not boil the finished lamb jus aggressively.
Do not leave myrtle leaves simmering in the sauce for an hour.
Do not cover the meat with myrtle powder.
Do not add random green leaves simply to introduce color.
Do not stack the lamb vertically.
Do not add crisps or decorative shards.
Do not turn the dish into a collection of small garnishes.
The quality of the plate must come from the quality and precision of the four primary elements.
Wine Pairing
A structured Cannonau di Sardegna is the natural pairing.
Its ripe red fruit, Mediterranean herbal notes, and savory character work particularly well with lamb and myrtle.
Choose a Cannonau with enough freshness to complement the artichoke rather than an excessively alcoholic or heavily extracted version.
Serve at approximately 60–64°F / 16–18°C.
For greater elegance, a well-made Carignano del Sulcis can also be excellent.
Its darker fruit, mineral character, and acidity complement the concentrated lamb jus particularly well.
Final Result
The fork should first encounter tender, warm lamb with a deeply roasted exterior and an evenly pink center.
The artichoke cream provides a silky, slightly bitter vegetal counterpoint.
The concentrated lamb jus adds depth and richness.
Myrtle arrives only at the finish, bringing a subtle aromatic reminder of Sardinia.
The plate should appear restrained.
The flavors should be intense but controlled.
Nothing should distract from the lamb itself.
The result is unmistakably Sardinian in ingredients and aroma, but executed with modern precision.
Chef Gianluca Deiana
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