Slow-cooked lamb with artichokes, peas and mint

Slow-cooked lamb with artichokes, peas and mint

How I cook
Jason Lowe

In Rome, peas and artichokes are a typical combination, often with broad beans too. Here the vegetables are cooked slowly, together with the lamb, which allows them to absorb the flavours of the meat juices. Traditionally this dish is eaten in the spring, when these vegetables make their first appearance.


Quantity Ingredient
1 medium leg of lamb, trimmed of most fat
sea salt
freshly ground black pepper
1 tablespoon olive oil
2 yellow onions, peeled and finely sliced
4 garlic cloves, peeled and crushed
3 bay leaves
1 dried red chilli, crumbled
small bunch sage
small bunch flat-leaf parsley
70ml red wine vinegar
300ml dry white wine
300ml light chicken stock
12 small purple artichokes, trimmed of outer leaves, stems removed
200g freshly podded peas


  1. Preheat the oven to 200°C. Season the meat all over with salt and pepper. Place a large heavy-based roasting tin over a medium heat and allow it to get really hot. Add the olive oil, then lay the lamb in the tin and brown the meat really well on all sides; this will take about 15 minutes – it is important that the lamb is a good colour.
  2. Once the meat is well browned, remove it from the pan and carefully pour off any fat, retaining the meat juices. Turn the heat to low and add the sliced onions, garlic, bay leaves, crumbled dried chilli and herbs to the roasting tin. Sweat gently for 10 minutes, stirring from time to time.
  3. Now turn the heat to high and deglaze the pan with the wine vinegar and wine, scraping the bottom of the pan with a wooden spoon to release any sediment. The liquid should bubble and reduce a little; continue to stir the softened vegetables as the liquid reduces.
  4. Pour in the stock and return the lamb to the pan. Cover tightly with foil and cook on the middle shelf of the oven for 20 minutes. Lower the oven setting to 170°C and cook for 2 hours, still covered with the foil.
  5. Now remove the foil and add the artichokes and peas to the roasting tin. Return to the oven and cook for a further 30 minutes, or until the artichokes are tender. Taste and adjust the seasoning. The meat should be so tender that it falls away from the bone.
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