Agnello alla Liquirizia con Pesto di Fave, Cicorietta e Pallotte Cacio e Ovo

Name: Agnello alla Liquirizia con Pesto di Fave, Cicorietta e Pallotte Cacio e Ovo (Lamb with Liquorice Sauce, Broad Bean Pesto, Wild Chicory)
Prep time: 2 h 30 min
Cook time: 1 h 30 min
Total time: 4 h
Yield: Serves: 4
Cuisine: Italian
Ingredients: 1 tbsp extra virgin olive oil; 1 red pepper, chopped; 8 pallotte cacio e ova; 2 tomatoes, chopped; Salt and pepper, to taste; Pinch salt and pepper; 100 ml white wine; 1 celery stalk; 500 g cooked broad beans, skin removed; 10 g unsalted butter; ½ clove garlic; 1 clove garlic; 100 g pecorino cheese, grated; 100 g Grana Padano cheese, grated; 20 g butter; 500 ml dark veal stock; 1 small bunch of marjoram; 2 lamb loins; Lamb trimming; 1 onion; 40 g red pickled onions,; 1 small bunch of mint; 400 g wild chicory; 1 small bunch of basil; 20 g liquorice, unsweetened; 1 garlic clove; 4 tbsp extra virgin olive oil; 15 g sultanas; 1 small bunch of rosemary; 1 shallot, chopped

Lamb with Liquorice Sauce, Broad Bean Pesto, Wild Chicory

Preparation info

Serves:
4

Difficulty
Medium
Ready in
4 hr

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

This main course is a signature dish of mine. I love cooking lamb, as it is a traditional meat used in Abruzzo that I learnt how to work with growing up. The idea of pairing the intense balsamic flavour of liquorice sauce with lamb is a recent discovery for me. It has been successful ever since, with two Michelin-starred chef Marcus Wareing describing it as “an unexpected combination of very clever coo

Ingredients

Europe
Italy
Dinner
Mediterranean
Gluten-free

Ingredients

Method