Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Slow-roasted lamb with sautéed artichokes and mint


You'll need

1 boneless lamb shoulder (about 1kg) 40 gm pecorino pepato, finely grated ½ cup (loosely packed) mint, coarsely torn 40 ml olive oil 2 carrots, diced 1 onion, diced 1 litre (4 cups) vegetable stock 400 ml red wine (see note)   Sautéed artichokes 8 globe artichokes 60 ml (¼ cup) extra-virgin olive oil 1 onion, thinly sliced 750 ml (3 cups) vegetable stock ¼ cup (loosely packed) mint, coarsely torn

Method

  • 01
  • Preheat oven to 160C. Place lamb skin-side down on a work surface, scatter with pecorino and mint, season to taste, roll lengthways, tie at intervals with kitchen string and set aside. Heat oil in a casserole over medium heat, add carrot and onion, stir occasionally until golden (5-6 minutes), add stock and wine, bring to the simmer, add lamb, cover, transfer to oven and cook until lamb is fork-tender (2½-3 hours). Set aside to rest (5 minutes), remove string and thickly slice.
  • 02
  • Meanwhile, for sautéed artichokes, peel back tough outer leaves from artichokes and trim tops (discard). Remove choke with a teaspoon (discard), trim stems to 4cm lengths, and peel stems with a vegetable peeler until you reach the tender white part. Thinly slice artichokes, place in a bowl of acidulated water and set aside. Heat oil in a large frying pan over medium heat, add onion and stir occasionally until tender (6-7 minutes). Add artichoke and stock, cover with a round of baking paper, reduce heat to low and simmer until tender (15-20 minutes). Season to taste, scatter with mint and serve with slow-roasted lamb.
Note At Popolo the chefs use Barolo, a DOCG wine made from nebbiolo in Piedmont. If it's unavailable, substitute another full-bodied red wine.

This recipe is from the September 2012 issue of Australian Gourmet Traveller.

"After reading the review of Popolo's slow-roasted lamb in GT I raced to Rushcutters Bay to try it for myself. It was delicious; I would love to cook it at home if the chefs would share the recipe."
Marcus Emmanuel, Mosman, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×