- 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
- 1Trim 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.
- 2Cut 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.
- 3Add 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.