Roasted Lamb stuffed with artichoke, pecorino and mint.

I’m going to say something quite controversial here. I’m not a really a fan of a Christmas turkey. I like my Ma’s. She stuffs hers with chicken, pork, apricots, walnuts etc etc. It is delicious, however every year I always try to get an other meat option thrown into the mix when it comes to Christmas dinner.  When it comes to roast meat, lamb by far is my favourite. Coincidentally, its eaten traditionally at Christmas, Easter and New Years in Italy. So I’m sharing one of my favourite recipes. It’s a Katie Caldesi recipe from one of her many amazing cookbooks. Stuffed roasted leg of lamb with mint, pecorino and artichokes. YUM! What’s so fabulous about this recipe,  is that it sounds way more complicated than it actually is. Get your butcher, to bone and butterfly your leg of lamb. Its just really important to secure the lamb roll with cooking string after stuffing it. After that, its super simple. I am confident that anyone can create this delicious roast dish as long as you keep an eye on the timings. This is a great alternative meat dish at Christmas, served with roasted chilli new potatoes, roasted carrots with taleggio, brussel sprouts with almonds and parmesan crust and cabbage with pancetta. (Head to TTI Italian Christmas side dishes for recipes) PrintPrintRoasted lamb with artichoke, mint & Pecorino (for 4 people)
    • 1kg leg of Lamb, boned and butterflied
    • 20 fresh mint leaves
    • 150g pecorino sardo/toscano sliced
    • 180g chargrilled artichokes, in oil
    • Salt
    • Pepper
    • Olive oil
    • 185ml white wine
    • 300ml vegetable stock
PrintPrintPre-heat oven to 240C
    • Lay the lamb flat, fat side facing down. Season with salt and pepper. Stuff the lamb with the mint, pecorino and artichoke.
    • Carefully roll the meat shortway and secure tightly with cooking string
    • In a large frying pan, drizzle olive oil and on a medium/high heat sear the lamb all all over carefully. You want to slightly brown the outside.
    • Carefully place in a casserole dish with 300ml of vegetable stock.
    • Next, pour the white wine into the frying pan and deglaze the bottom of the pan with a wooden spoon. On a medium heat cook off the alcohol. Then, pour into the casserole dish with the lamb.
    • Cover the casserole dish and cook in the oven at 240C for 15 minutes.
    • Then turn the oven down to 180C and cook for an extra 30 minutes (for every 1kg) for medium, 20 mins for rare, 40 mins well done.