Lamb meatball stew with ricotta, artichokes, lemon confit and olives

Here's the highlight of our spring fire cooking experience: a lamb stew that is fragrant, moist and... doesn't smell like mutton.

When I propose this dish, there are always those who are wary: those who do not like the smell and taste of lamb. Which I understand. And every time, I end up winning all the hearts: the dish is really good.

The miracle of this recipe lies in the mixture with the ricotta, the spices, and the two cookings: once the meatballs are grilled in the pan, they are simmered in a broth flavored with candied lemon, olives and other artichokes.

The result is an extraordinarily tasty meat. Of course, the reason is the fat! It is an excellent conductor of flavors, as we all know...

However, you won't get any greasy feeling in your mouth. Even when serving the broth in sauce. With a little couscous, this is a complete dish, which you can reheat the next day without any difficulty. And of course, it is not necessary to have a wood fire to cook it: a casserole will be enough.

Lamb meatball stew with ricotta, artichokes, lemon confit and olives

A lamb stew that is fragrant, moist and... doesn't smell like mutton.
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: Switzerland
Difficulty: medium
Servings: 6


  • 500 g minced lamb shoulder
  • 6 artichokes
  • 60 g of parmesan cheese
  • 250 g ricotta cheese
  • 1 egg
  • 3-4 tbsp flour
  • 20 green or mixed olives - pitted
  • 1 lemon
  • 1 lemon confit
  • 1 onion
  • 1 garlic clove
  • 5 mint stems
  • ½ bunch of parsley
  • 1 l of vegetable broth


  • In a bowl, mix the lamb, ricotta, grated parmesan, egg and flour.
  • Add the herbs and chopped onion, salt and pepper and mix again.
  • Form walnut-sized balls in the palm of your hands and place on a plate.
  • Prepare the artichokes: remove the first few very tough leaves and cut off 3/3 of the remaining ones. Peel the stem and base of the artichoke, and turn around the artichoke until only the base of tender leaves remain. Cut into quarters and remove the hay.
  • Cut the preserved lemon into thin slices and remove the seeds.
  • Heat oil in a frying pan and brown the meatballs evenly. Do this in batches if there is not enough room for all of them.
  • Place in a casserole or sauté pan, add the artichokes, broth, olives, preserved lemon and garlic. Season with salt and pepper.
  • Simmer over low heat for 25 minutes.


Calories: 305kcal | Carbohydrates: 24g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1234mg | Potassium: 731mg | Fiber: 8g | Sugar: 4g | Vitamin A: 776IU | Vitamin C: 20mg | Calcium: 290mg | Iron: 3mg
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