• 1 leg of lamb,
deboned
• 1 large
artichoke,
cooked and
chopped finely
• 1 cup white
breadcrumbs
• 1 cup Parmesan
shavings
• 2 eggs, beaten
with a little milk
• 1 cup fresh
parsley and
mint, finely
chopped
• 700ml red wine
• 2 tbsp carob
syrup
• Salt and pepper
1. Tell your butcher to debone a leg of
lamb.
2. Prepare the filling by mixing
everything together.
3. Fill the leg of lamb with the mixture
and roll trying to keep the shape.
4. Hold it together using string,
toothpicks, skewers or netting from
the butcher.
5. Put in a roasting pan and marinate
in the red wine and carob syrup
overnight.
6. Pre-heat the oven to 190°C, cover the
dish in foil and roast for ¾ hour.
7. Turn the lamb over and return to the
oven until it meat colours, be careful
not to overcook.
8. Allow to rest for 5 mins and serve
immediately with baby roast potatoes
and vegetables of your choice.
8
gozotoday | WEDNESDAY • 31 DECEMBER 2025
FOOD
Leg of lamb stuffed with
artichoke and fresh mint
METHOD
INGREDIENTS
This recipe makes a great roast for on any Sunday, particularly
inspiring when lamb fresh lamb is available
