Breaded Suckling Lamb and Artichokes Fried in Olive Oil Recipe
Breaded Suckling Lamb and Artichokes Fried in Olive Oil
Flavors of Switzerland
Total time: 1hr to 2hr

Oven temperature: 180°C / 350°F
Prep. time: 15 minutes
Cooking time: A little over an hour

Difficulty: Easy
For 4 servings

- 600 g (1 lb. 5 oz.) suckling Lamb
- 16 Olives

- 100 ml (6 tbsp.) white wine
- 2 shallots
- 1 carrot
- 2 cloves of garlic
- A little celery
- Peppercorns
- Thyme and rosemary
- Salt

- 2 eggs + 1 tbsp. whipped cream, mixed well
- Flour
- A little lemon zest
- About 300 ml (1 1/4 cup) olive oil
- Breading
  1. Cut the lamb into small pieces (this could be done by your butcher.)
  2. Sauté the vegetables in the olive oil, add the white wine and the meat, finally the seasonings and herbs.
  3. Cover with water, season with salt and let simmer about 50 minutes or until the meat is tender.
  4. Let cool in the stock.
  5. Remove the meat, dry it, season with salt and pepper and bread it well with the lemon zest breading mixture.
  6. Clean the artichokes, cut into pieces, salt and flour them.
  7. In a small pot, heat the olive oil to 180° C (350° F) - check the temperature with a frying thermometer. Brown the meat in the oil, then do the same with the artichokes and drain on paper towels.
  8. Arrange the meat on top of the vegetables, add the artichokes, the olives and garnish with lemon.
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