1.5 kilograms of leg of lamb, 100 g of ham cut into small pieces, minced onion and garlic, one glass of dry white wine, minced parsley, salt and black pepper.
Disossare il cosciotto, tagliarlo a pezzi piccoli, lavarli, asciugarli e
infarinarli
Remove the bone from the
leg of lamb, cut it into small pieces, rinse them, dry them, and coat with
flour. Brown the prosciutto with the onion and the garlic in half a cup of
olive oil. Add the lamb, brown it well, baste with white wine, and allow it to
evaporate. Add the liquid from the artichokes to the lamb and bring up to
cooking temperature. Season with salt and pepper to taste. When cooking is finished,
cut the artichokes into wedges and add them to the meat. Allow the flavors to
blend, sprinkle on minced parsley, and serve hot.
The occasions for which we suggest using this recipe
