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 |