Lemon lamb with artichokes

Ingredients 12
Servings 1


Serving Change
  • 2
    shoulder of lamb cutlets
  • 15
    mustard powder
  • sea salt and milled black pepper
  • 45
    olive oil
  • 3
    onions, quartered
  • 1
    lemon, peel, cut into strips
  • 4
    bay leaves
  • small bunch celery leaves
  • 12
    large cloves garlic, peeled
  • 2
    sprigs fresh rosemary
  • 400
    artichoke bottoms, drained and sliced
  • 250
    fresh or frozen small peas or petits pois


1. Preheat oven to 180 ºC. Wipe lamb cutlets with paper towels dampened with vinegar. Pat dry, then dust with mustard powder, salt and pepper. 2. Heat olive oil in a heavy-based flameproof casserole dish with a tight-fitting lid. When hot but not smoking, add the lamb and brown lightly on both sides to seal in the juices. 3. Add the onions, lemon peel, bay leaves, celery, garlic and rosemary. Cover tightly with the lid and bake for about 1 1/2 hours, or until the meat is tender. 4. Remove lid, add artichokes and simmer for 10 minutes. Add the peas and simmer for 5 to 8 minutes (if frozen; fresh peas will need a little longer.) Remove and serve on heated plates with sliced rosemary potatoes (see recipe).

Read more on: bake  |  lamb


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2016-10-21 11:21

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