Slow-roasted lamb with sautéed artichokes and mint


  • Serves 6 people

  • 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
01   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.
02   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.
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