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.

  • 45 mins preparation
  • 3 hrs 10 mins cooking plus resting
  • Serves 6
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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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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.


  • 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.