Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Greek-style roast lamb, artichokes and potatoes


You'll need

12 artichokes (see note) 1 lemon 2 kg leg of lamb 2 cloves of garlic, thinly sliced 1 kg bintje potatoes, quartered 5 bay leaves 1-2 tbsp rosemary leaves 1 cup extra-virgin olive oil 4 lemons, juice only 12 spring onions, trimmed and halved

Method

  • 01
  • Trim each artichoke back to its heart, by snapping off all leaves and discarding the hairy choke. Rub the hearts immediately with a lemon, then place into a large bowl of acidulated water until ready to use.
  • 02
  • Cut slits into the top of the lamb and insert the garlic. Place in a roasting tray, then add potatoes and bay leaves. Sprinkle with rosemary, olive oil and season generously with sea salt and freshly ground black pepper. Add 2 cups water and lemon juice. Roast at 180C for 1 hour, tossing potatoes occasionally and basting lamb with the pan juices.
  • 03
  • Add artichokes and spring onions to the pan, combining well with the potatoes, and cook for another 45 minutes, basting occasionally, until the lamb is cooked (see note). Remove from the oven and stand for 20 minutes. Carve and serve with vegetables and salads.

Note If you can't find fresh artichokes, look for the frozen artichoke hearts imported from Egypt, available in select Middle Eastern delicatessens. Don't substitute with the tinned or bottled variety - they don't withstand roasting. If you prefer to cook your lamb for longer, remove the artichokes and spring onions, return lamb to the oven and cook to your liking.

This recipe is from the April 2006 issue of Australian Gourmet Traveller.


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...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×