Agnello Arrosto con Carciofi alla Sarda

Sardinia

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Origin

Sardinia — widespread, Easter and spring tradition

Description

Roasted lamb shoulder with Sardinian globe artichokes (carciofi di Sardegna, smaller and more tender than the Roman variety) — a springtime preparation central to Sardinian Easter traditions. The artichokes are trimmed, halved, and added to the roasting pan around the lamb in the final 40 minutes, basting in the lamb's rendered fat. The combination of lamb fat absorbed into the artichoke's leaves and the artichoke's bitterness tempering the lamb's richness is the defining flavour balance. Wild mint (mentuccia) is used as the herb in the Sardinian tradition.

III

The Thread

—Lamb with artichokes — the classic Greek combination of these spring ingredients; Greek version often uses egg-lemon sauce where Sardinian relies on the lamb's own fat as the dressing Greek

—Lamb tagine with artichokes — the North African preparation shares the spring-lamb-artichoke combination with Mediterranean-wide logic Moroccan

—Navarra lamb with tender Tudela artichokes — the same spring combination; the Spanish version uses young artichokes from the Ribera region of Navarra, equivalent to Sardinian young carciofi Spanish

Flavour Context

Lamb fat absorbed into artichoke leaves creates a combined richness-and-bitterness that is the taste of Sardinian spring; wild mint perfumes from within; the charred artichoke edges provide a smoky counterpoint to the pure lamb flavour

Pillars V — VII

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