Roast but­ter­flied leg of lamb with vi­g­narola (Ro­man springveg­etable stew) and pesto sour­dough crumbs Serves 4

Country Life Every Week - - Kitchen Garden Cook Globe Artichokes -


1 but­ter­flied leg of lamb 1 sprig rose­mary 6 gar­lic cloves 1tb­spn sea salt

2 globe ar­ti­chokes Juice of 2 lemons (for acidu­lated wa­ter)

3 slices sour­dough 1tb­spn fresh pesto

2 finely sliced red onions 50ml olive oil 150ml white wine Juice of 1 lemon 1 sprig rose­mary 200g baby broad beans 200g gar­den peas 1 radic­chio, cut into slim


3tb­spn fresh pesto 200ml Greek yo­ghurt


Pre­heat your oven to 200˚C/400˚f/gas mark 6. Stud the lamb with rose­mary and gar­lic, then sprin­kle with salt. Roast on a tray for 15 min­utes, turn the tem­per­a­ture down to 180˚C/350˚f/gas mark 4 and roast for a fur­ther 15 min­utes if you like your meat rare (ad­just cook­ing time ac­cord­ingly for medium or well done). Al­low the lamb to rest for 15 min­utes be­fore serv­ing.

While the meat cooks, re­move the stiff outer leaves from the ar­ti­chokes un­til you can see pale-yel­low leaves all around—dip the ar­ti­choke in acidu­lated wa­ter (wa­ter with the juice of the lemons) as you go, to pre­vent it from turn­ing brown. Cut the stems off, then cut the tops about halfway down to re­veal pur­ple in­ner leaves and the choke. Scoop out the choke with a tea­spoon, then tidy loose leaves with a small par­ing knife un­til you’re left with only the ar­ti­choke hearts. Cut into even-sized wedges and set aside in the acidu­lated wa­ter un­til ready to use.

Us­ing a food pro­ces­sor, cre­ate bread­crumbs from the sour­dough and ta­ble­spoon of pesto, then fry them in a hot pan with a lit­tle olive oil un­til brown and crisp. Keep warm un­til ready to serve.

Next, gen­tly cook the red onions in a pan with the olive oil to max­imise their sweet­ness. Once soft, add the white wine, lemon juice, rose­mary sprig and ar­ti­choke wedges. Sim­mer gen­tly un­til ten­der, then stir in the broad beans, peas and radic­chio. Cook for a fur­ther few min­utes. Stir the re­main­ing pesto through the yo­ghurt to cre­ate a sauce.

Slice the lamb and serve with the veg­etable stew, topped with a sprin­kling of sour­dough crumbs and with the pesto sauce on the side.

Globe ar­ti­chokes are of­ten over­looked be­cause pre­par­ing them can seem a daunt­ing task. Here, I’ve tried to dis­pel that myth and show how sim­ple it can be

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