This really delicious lamb recipe is best served with cooked and cooled green beans dressed like a salad with oil, vinegar, salt and pepper.
2 lemons, juiced
2 globe artichokes, tough leaves removed
900g boneless leg of lamb
4 tbsp olive oil
2 tbsp fresh flat leaf parsley, chopped
3 garlic cloves, peeled and thinly sliced
150ml dry white wine
1 medium egg yolk
Pour the juice of 1 lemon into a bowl of cold water. Peel one artichoke stem, then cut the top off the artichoke leaves, approximately 5mm from the top. Start peeling the leaves off the artichoke—at least four layers—until a pale yellow is revealed. Put into the acidulated water and repeat with the other artichoke.
Cut the artichokes into quarters and remove the fuzzy chokes and prickly purple leaves at the base. Return the quarters to the acidulated water. Peel off any remaining outside part of the stalks, leaving only the tender marrow. Cut this into rounds and throw into the acidulated water.
To prepare the lamb, remove the fat and gristle from the outside of the leg and any nuggets of fat lurking on the inside. Cut the meat into 2½cm chunks.
Preheat the oven to 150C. Heat the oil in a casserole dish. Add the parsley and garlic and sauté. Add the lamb and then the wine and boil for 1 min.
Drain the artichoke pieces and add to the casserole. Season. Cover and bake for 1 hour, or until the meat is cooked through and tender, adding a little hot water if the liquid runs dry. Towards the end of the cooking time, beat together the egg yolk and remaining juice of 1 lemon, pour over the meat and stir well. Check the seasoning and serve.
Recipe: Ursula Ferrigno