Lamb with Cardoncelli Mushrooms

Agnello con I Funghi Cardoncelli

Browned and oven-baked lamb with cardoncelli mushrooms, garlic, chili pepper and dry white wine.

4 servings

Easy

Puglia

EasyPuglia

Lamb with cardoncelli mushrooms is a main course substantial, suitable for a lunch or dinner where you want to bring to the table a dish with a strong flavour and aromatic base. The meat, first browned over high heat, develops a golden surface that withstands prolonged cooking in the oven; the mushrooms add softness and an intense note, while garlic and chili pepper They define the dish's flavor profile. The dry white wine has a specific function: it intervenes during cooking when the juices tend to dry out, helping to keep the lamb moist without weighing it down. The long oven roast allows the lamb to become tender and the mushrooms to blend with the meat's juices. This recipe is typical of Apulian cuisine.

Instructions

Voice reading

5 steps · natural Italian voice

Prepare aglio e olio

Pour the olive oil into a baking pan also suitable for oven cooking and add the cloves of garlic. Heat on the heat until the garlic turns a uniform golden brown and releases its aroma, without letting it darken: too intense a color would make the sauce bitter.

Brown the lamb

Join in baking pan the lamb already cut into pieces and raise the heatBrown the meat for a few minutes over high heat, turning it to brown the surfaces evenly. Season with salt when the outside is golden brown and the bottom begins to smell of browned meat.

Add mushrooms and chili pepper

Cut the cardoncelli mushrooms into pieces and add them to the lamb together with the chili peppers cut. Distribute them in the baking pan without leaving the ingredients concentrated in a single spot: the mushrooms must come into contact with the hot bottom and begin to soften before cooking in the oven.

Start cooking

120 min

Transfer the baking pan In the preheated oven and cook the lamb for two hours. Continue cooking until the meat is tender and the mushrooms are wilted, with a moist, fragrant base. During the cooking time, check that the liquid doesn't completely evaporate.

Keep the bottom moist

If the bottom tends to dry out during cooking, add a little dry white wine directly into the pan. baking panPour only the amount needed to keep the mixture moist, without covering the ingredients: the liquid should reduce, leaving a concentrated, non-watery dressing.

Chef's Tips

The editorial staff recommends checking the lamb frequently in the oven and adding the white wine only when the juices begin to dry out, so the meat remains tender without excessively diluting the flavors.