Agnello alla Sarda


  • 4 large artichokes
  • 1 lemon
  • 30 sprigs Italian parsley, leaves only
  • 3 cloves garlic, peeled
  • 1/4 cup olive oil
  • 2 pounds boned lamb shoulder, fat removed, cut into 2-inch pieces
  • 1 cup dry white wine
  • Salt and freshly ground black pepper
  • About 1 cup chicken or meat broth, preferably homemade
  • A large pinch of ground saffron
  • Description

    (Lamb With Saffron, Sardinian Style) Editor's Note: The Recipe And Introductory Text Below Are Excerpted From Giuliano Bugialli's Book Foods...

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