“After reading the review of Popolo’s slow-roasted lamb (now closed) 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
Ingredients
Sautéed artichokes
Method
Main
1.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.
2.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.
Notes
