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Gianluca Deiana Abis: Roasted Lamb with Artichoke, Potatoes and Peas.

Prep. time: 20 minutes

Cook Time: 60 minutes Difficulty: 1 out of 5 Serve: 2


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


Start with preparation of artichokes. You will need a bowl of fresh water and few lemons. Cut off the stems, remove the outer and leathery skin part, leaving only the inner part, white and tender. Rub well with lemon 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 up to almost half of the artichoke. Then started to rip all the outer leaves until you get to the heart of the artichoke, more white and tender. Finally, with the knife, cut away the base of the leaves torn, up to the stem remained, to leave also in this case only the most tender. Repeat this for all the artichokes. Cut the artichokes in half. Eliminate with the knife any hay inside and then rub well every single wedge with lemon, 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 wash the meat and let it drain. Once drained briefly, put a clean towel on a flat surface and put on the meat, starting to dab it well to dry.

Now take a large oven tray and pour in few tablespoons of extra virgin olive oil and put meat on it. Season well with salt, pepper, rosemary and garlic. Drizzle with olive oil. Put in the oven at 450 degrees F (230 degrees C) for the first 10 minutes, then turn the temperature down to 350 degrees F (175 degrees C) to continue roasting for about 40 minutes or until lamb will reach 140 to 145°F.

Now take the potatoes and started to peel them with a peeler. Then start to cut into pieces not too thick, and put it all apart in a bowl.

In the large saucepan add few spoons of olive oil. Add sliced onions and cook until soft and golden brown. Add artichokes and cook another few minute. Add potatoes, frozen peas and fill saucepan with water (almost cover all vegetables). Cook for about 40 minutes or until water evaporates. Seasoned with salt and black pepper. Add chopped parsley and turn the heat off.

Serve it hot with the lamb, accompanied with a fresh Sardinian red wine Cannonau.

Chef tips:

The safe internal temperature for cooked lamb is 145°F.

- Rare: 115 to 120°F.

- Medium-rare: 120 to 125°F.

- Medium: 130 to 135°F.

- Medium-well: 140 to 145°F.

- Well-done: 150 to 155°F.

#Easterlamb #Sardinianlamb #lambwithpotatoesandpeas #italiantraditions #Sardiniantradition #chefgianlucadeianaabis #Italy

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