FOOD I RECIPE
A great dish to cook this weekend. Not so much effort, but delicious taste. Slow cooked lamb with artichoke, mint and parmesan/pecorino – one of our favourite dishes, one you get a craving for, some you want to enjoy all year, at holidays or just weekdays to celebrate life. Read more for the recipe.
This recipe is originated from one of our favourite cookery book, The Italian Cooking Course.
1,5 kg leg of lamb
salt and black pepper
30 fresh mint leaves
60 g parmesan or pecorino, roughly cut into slices
180 g marinated artichoke hearts in oil, drained and halved
2 garlic cloves, sliced
2 tbs olive oil
2 cups dry white wine
1 1/4 cup water
Preheat the oven to 150 degrees celcius. Season the lamb with salt and pepper. Heat the oil in a large frying pan, sear the lamb on all sides. Transfer to the oven proof dish/casserole. Deglaze the pan with the wine and pour this into the casserole, along the lamb. Add the artichoke, parmesan, mint and garlic all along the lamb, pour the water in.
Place in the oven for four to five hours, depending on the size of the lamb. If you don't want to take so much time cooking, place it on higher heat for shorter hours. Serve with potatoes of your choice, pan friend spinach, asparagus or anything you like. Crusty bread is a good choice mop up the juice.