Lamb Au Gratin With Peas And Asparagus Recipe
This Lamb Au Gratin with Peas and Asparagus Recipe brings together classic Italian flavors with a rustic, elegant twist, creating a dish that’s perfect for cozy dinners or entertaining guests. Featured on Bonacini’s Italy, this recipe combines tender lamb, fresh asparagus, and sweet peas with a rich red wine sauce and crispy cheese topping for a comforting yet refined meal.
The Inspiration
Inspired by traditional Northern Italian cuisine, this dish reflects the balance of hearty meats and fresh seasonal vegetables that define the region. Chef Michael Bonacini brings his signature approach—simple ingredients elevated through technique—to this comforting classic. The use of lamb paired with balsamic-glazed vegetables and a gratinated cheese crust creates a beautiful harmony of textures and flavors. It’s a rustic yet sophisticated dish that celebrates Italian culinary heritage while remaining accessible for home cooks.
Ingredients
- 2 pounds (907 g) mixed lamb meat (leg and shoulder)
- Salt and pepper
- ¼ cup (60 ml) balsamic vinegar
- 1 teaspoon (5 ml) honey
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup (240 ml) peas
- 3 tablespoons (45 ml) olive oil
- 1 onion, diced
- 2 shallots, sliced
- 2 garlic cloves, minced
- 2 cups (470 ml) red wine
- 1/4 cup (60 ml) grated Pecorino Romano
- 1/4 cup (60 ml) grated parmesan
- 1/2 cup (120 ml) breadcrumbs
- 1 tablespoon (15 ml) chopped parsley
- 1 tablespoon (15 ml) chopped rosemary
Method
- Cut the lamb into pieces, trimming or removing any fat. Season with salt and pepper.
- Blanch asparagus and peas in boiling water for 30 seconds, then shock in a large bowl of ice water.
- Whisk together balsamic vinegar, honey, and season with salt and pepper.
- Drain the peas and asparagus and pat dry, then toss in the balsamic mixture. Reserve in the refrigerator.
- Heat olive oil in a saucepan over medium heat, then sear the lamb until evenly browned on all sides.
- Add the onion, shallots, and garlic and sauté 1-2 minutes, until onion and shallots are translucent.
- Add the red wine, reduce heat to low, cover and cook until lamb is tender and the wine has thickened, about 50 minutes.
- Preheat oven to 375 F (190 C).
- In a bowl, combine pecorino, parmesan, breadcrumbs, parsley, and rosemary.
- In a greased baking or casserole dish, add the pieces of lamb and sauce from the pan.
- Evenly layer over the asparagus and pea mixture.
- Spread the breadcrumb-cheese mixture over the top.
- Bake for 15 minutes, until the breadcrumb crust is golden-brown.
- Buon appetito!
Serving Suggestions
This lamb au gratin is best served as a hearty main course for dinner gatherings, weekend meals, or special occasions. Its rich, savory flavors pair beautifully with creamy mashed potatoes, soft polenta, or a slice of crusty artisan bread to soak up the red wine sauce. For a lighter accompaniment, consider a simple arugula salad dressed with lemon and olive oil to balance the dish’s richness. When entertaining, serve it family-style in the baking dish for a rustic presentation, accompanied by a bold Italian red wine such as Chianti or Barolo to enhance the depth of flavors.
Final Thoughts
This lamb au gratin recipe is a celebration of Italian comfort food, combining bold flavors with rustic elegance. The tender braised lamb, vibrant vegetables, and crispy, cheesy topping create a dish that feels both indulgent and balanced. Whether you’re hosting guests or preparing a cozy meal at home, this recipe delivers warmth, richness, and a true taste of Italy in every bite.