Gavina (Corda) Marchesi, Alghero, Sassari
Gavina and her husband own a farm on the outskirts of town where they raise lambs for market. Juniper and laurel (bay) are plentiful there.
(Yield: 4 servings)
2 pounds lamb shoulder
(cleaned and cut into pieces)
MARINADE:
4 juniper leaves
4 bay leaves
1 bottle dry white wine
~
2 tablespoons extra-virgin olive oil
4 garlic cloves (minced)
4 big artichokes
salt and freshly ground pepper
1. In large bowl, mix lamb, juniper, bay leaves, and half the wine. Cover and marinate in refrigerator for 12 hours. Turn meat every few hours. Keep moist.
2.Remove, pat lamb dry, and discard marinade.
3.Warm oil in ovenproof Dutch oven over medium heat. Add garlic and cook until fragrant. Add lamb pieces and brown all sides.
4.Add cup of wine and continue cooking until alcohol has evaporated.
5.Place Dutch oven into an oven preheated to 325°F and roast for approx. 1 hour, uncovered, basting with juices and adding more wine if necessary to keep moist.
6.Meanwhile, prepare artichokes, removing tough outer leaves and trimming 1 inch from tops. Quarter. Add to lamb and continue roasting, covered, at 275°F for an additional 40 minutes. Baste often with juices.
7.Uncover and cook for another 10 minutes.
Serve hot by itself or with rice.