• Tell your butcher
to debone a leg of
lamb.
• Prepare the filling by
mixing everything
together.
• Fill the leg of lamb
with the mixture and
roll trying to keep
the shape.
• Hold it together
using string,
toothpicks, skewers
or netting from the
butcher.
• Put in a roasting pan
and marinate in the
red wine and carob
syrup overnight.
• Pre-heat the oven to
190°C, cover the dish
in foil and roast for
¾ hour.
• Turn the lamb over
and return to the
oven until it meat
colours, be careful
not to overcook.
• Allow to rest for
5 mins and serve
immediately with
baby roast potatoes
and vegetables of
your choice.
12
gozotoday | FRIDAY • 2 OCTOBER 2026
FOOD
• 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
INGREDIENTS
Leg of lamb stuffed with artichoke and fresh mint
METHOD
