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Slow-cooked spiced leg of lamb with artichokes, tomatoes and beans


Serves: 6-8
timePrep time: 15 mins
timeTotal time:
Slow-cooked spiced leg of lamb with artichokes, tomatoes and beans
Photography by Martin Poole

Slow-cooked spiced leg of lamb with artichokes, tomatoes and beans


Serves: 6-8
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
572Kcal
Fat
29gr
Saturates
10gr
Carbs
17gr
Sugars
9gr
Fibre
8gr
Protein
57gr
Salt
2.2gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tbsp smoked paprika
  • 1 tbsp thyme leaves
  • zest of 1 lemon
  • 1 bulb of garlic, two cloves peeled and finely chopped
  • 6 tbsp olive oil
  • 2 tsp sea salt flakes, crushed
  • 1 x 2.25kg leg of lamb
  • 400g echalion shallots, peeled and halved lengthways
  • 2 bay leaves
  • 2 x 250g packs pomodorino tomatoes
  • 1 x 400g tin artichoke hearts in water, drained and quartered
  • 2 x 410g tins cannellini beans in water, drained
  • a glass of fruity red wine
  • 300ml vegetable stock

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Tip all of the seeds into a pan and toast over a low heat. Cool, then grind using a pestle and mortar. Mix with the smoked paprika, thyme leaves, lemon zest, finely chopped garlic, half of the oil and the salt. Using a large, sharp knife, cut deep slashes in the lamb, a few centimetres apart.
  3. Rub the spice mixture all over the lamb. Transfer to a large roasting tin; add the shallots and bay leaves. Drizzle with the rest of the oil. Cover the tin with foil and transfer the lamb to the oven for 2 hours, basting now and then.
  4. Remove from the oven and increase the temperature to 220°C, fan 200°C, gas 7.
  5. Discard the foil and tip the remaining garlic cloves, the tomatoes, artichokes and beans into the tin around the lamb and roast, uncovered, for 30 minutes.
  6. Transfer the lamb to a carving board and, using a slotted spoon, put the vegetables and beans on to a platter; cover with foil to keep warm.
  7. Place the tin on the hob. Add the wine and stock, and bubble over the heat to reduce. Season to taste. Carve the lamb and serve with the veg and beans.

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