Roast lamb with potatoes and artichokes

Ingredients

For 1 serving

• Leg of lamb140 g
• Potatoes180 g
• Artichokes1
• Rosemaryto taste
• Garlic1 clove
• White wine30 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: March – April

Method

1. Preheat a conventional oven to 200 °C. Take the leg of lamb out of the fridge, trim off excess fat and cut it into pieces of about 4 cm if it isn't already.
2. Peel the potatoes and cut them into wedges. Prepare the artichokes: pull off the tough outer leaves, cut off the spiky tips, peel the stem, quarter them and scrape out the choke.
3. In a roasting tin toss the lamb, potatoes and artichokes with the oil, the crushed garlic clove, the rosemary, salt and black pepper; spread everything in a single layer.
4. Roast for 20 minutes, until the meat starts to brown.
5. Pour the white wine into the bottom of the tin, turn the meat and vegetables and roast for another 25 minutes, until the lamb is golden and tender and the potatoes are crisp at the edges.
6. Discard the garlic and serve hot, spooning the pan juices over the meat.