Leg of lamb stuffed with artichoke and fresh mint
Though this recipe was designed for Easter lunch, it makes a great roast for on any Sunday, particularly inspring when lamb fresh lamb is available and artichokes are abundant.
Recipe provided by Rita Diacono
Ingredients
- 1 leg of lamb, deboned
- 1 large artichoke, cooked and chopped finely
- 1 cup white breadcrumbs
- 1 cup Parmesan shavings
- 2 eggs, beaten with a little milk
- 1 cup fresh parsley and mint, finely chopped
- 700ml red wine
- 2 tbsp carob syrup
- Salt and pepper
Method
- Tell your butcher to debone a leg of lamb.
- Prepare the filling by mixing everything together.
- Fill the leg of lamb with the mixture and roll trying to keep the shape.
- Hold it together using string, toothpicks, skewers or netting from the butcher.
- Put in a roasting pan and marinate in the red wine and carob syrup overnight.
- Pre-heat the oven to 190°C, cover the dish in foil and roast for ¾ hour.
- Turn the lamb over and return to the oven until it meat colours, be careful not to overcook.
- Allow to rest for 5 mins and serve immediately with baby roast potatoes and vegetables of your choice.
