Recipe Sauté of lamb with vegetables

Discover this original lamb sauté. Its secret: the spices, artichokes and dried apricots that make it so different. You won't find this tinned dish just anywhere.

Sauté d'agneau aux légumes
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Preparation time:
40 min
Heat treatment time:
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Number of persons: 4-8
  • 1 kg shoulder (or flank), cut into pieces
  • 6 artichokes, peppered
  • 6 dried apricots
  • 6 cloves new garlic
  • 4 tbsp. olive oil
  • juice of one lemon
  • 1/2 untreated lemon
  • 1/2 tsp cumin seeds
  • 4 sprigs fresh thyme
  • 1 teaspoon chilli

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200 g (Diameter : 82)


  • Prepare the artichokes. Pour the lemon juice into a bowl of cold water. Remove the hard leaves from the peppers by breaking them off at the base, then cut off the ends of the others to leave only the soft parts. Then slice each pepper in half, removing any "hay". When the peppers are small and young, this operation is not necessary. Dip them in the lemon water as you go.
  • Wash and dry the thyme. Cut the 1/2 lemon into small pieces.
  • Heat the oil in a cast-iron casserole dish. Brown the pieces of meat with the garlic cloves. Then add the chopped 1/2 lemon, dried apricots, cumin, chilli, salt and pepper.
  • Pour in a glass of water and add the artichokes and thyme, cover and simmer for 5 minutes.
  • Pour the mixture (without the bunch of thyme) into the Le Parfait Super jars up to 2 cm from the rim. Close and heat immediately for 90 minutes at 100°C.

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