Chef's Recipes

Slow-roasted lamb with sautéed artichokes and mint

Australian Gourmet Traveller recipe for slow-roasted lamb with sautéed artichokes and mint by Popolo restaurant in Sydney.

  • Serves 6
  • 45 mins preparation
  • 3 hrs 10 mins cooking plus resting
Slow-roasted lamb with sautéed artichokes and mint
Slow-roasted lamb with sautéed artichokes and mint

"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

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  • 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


  • 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.