Roasted Lamb with Artichokes and Mint Recipe

This Roasted Lamb with Artichokes and Mint recipe is a luxurious, slow-cooked dish that combines tender lamb shoulder, fresh mint, savory pecorino, and earthy artichokes in a rich red wine sauce. Featured on Feed My Soul… V!, hosts Vanessa Gianfrancesco & Stefania Gianfrancesco present a beautifully balanced spring roast that is both comforting and elegant, perfect for special occasions and festive gatherings.

Slow-braised until fork-tender and finished with golden-seared artichokes, this dish delivers deep, layered flavor with every bite.

The Inspiration

This recipe draws inspiration from classic Mediterranean and Italian countryside cooking, where lamb is often paired with fresh herbs, aged cheese, and seasonal vegetables. The combination of mint and pecorino inside the lamb creates a fragrant, savory filling that infuses the meat as it slowly cooks.

On Feed My Soul… V!, Vanessa Gianfrancesco & Stefania Gianfrancesco focus on dishes that bring comfort and sophistication together, and this roasted lamb embodies that balance perfectly. The addition of red wine and vegetable stock creates a rich braising liquid that transforms into a deeply flavorful sauce, while artichokes add a fresh, slightly nutty contrast that brightens the entire dish.

This is the kind of recipe designed for gathering around the table—slow, intentional cooking that rewards patience with unforgettable flavor.

Ingredients

1 boneless lamb shoulder, roughly 2 pounds (907 g)
1 ½ ounces (42 g) grated pecorino romano
½ cup (120 ml) mint leaves, torn, plus more to garnish
Salt and pepper
¼ cup (60 ml) olive oil
2 carrots, diced
1 onion, diced
4 cups (950 ml) vegetable stock
1 ¾ cups (420 ml) red wine
2 tablespoons (30 ml) vegetable oil
½ pound (227 g) baby artichokes, halved and rubbed with lemon juice
1 teaspoon (5 ml) herbs de Provence

Method

Preheat the oven to 325 F (160 C).
Place the lamb on a work surface. Spread the pecorino and mint over one side of the lamb. Season with salt and pepper. Roll the lamb up tightly, with the cheese and mint on the inside and tie off the roll with butchers’ twine. Season the outside of the roll with salt and pepper.
Place an oven-safe casserole over medium heat and add the oil. Once shimmering, place the lamb in the casserole dish and sear on all sides until nicely browned, 3-4 minutes per side.
Remove the lamb from the casserole and set aside. Add the carrots and onion and cook, stirring occasionally until softened and golden, 5-6 minutes.
Return the lamb to the pan. Add the stock and wine and allow the mixture to come to a simmer.
Cover the casserole dish and transfer to the oven. Cook until fork-tender, 2 ½ – 3 hours.
Allow the lamb to rest in the liquid on the counter for 10 minutes before transferring to a cutting board to rest for 10 minutes more.
Strain the liquid into a saucepan over medium heat and bring to a simmer. Allow to reduce for 10 minutes, while the lamb rests.
In a skillet over medium heat, warm the vegetable oil. Once hot, add the artichokes, cut side down, and sear until golden brown on the cut side, 4-5 minutes.
Flip the artichokes, add the herbs de Provence, season with salt and pepper and reserve.
Slice the lamb and place on a serving platter. Surround with the artichokes. Pour the sauce overtop or serve on the side.

Serving Suggestions

This Roasted Lamb with Artichokes and Mint recipe is ideal for elegant spring dinners, Easter celebrations, or special Sunday gatherings where you want to impress without overcomplicating the meal. The rich, tender lamb pairs beautifully with simple sides like roasted potatoes, creamy mashed vegetables, or buttered green beans that allow the main dish to shine.

For a more refined dining experience, serve the lamb alongside a light arugula salad dressed with lemon vinaigrette to balance the richness of the meat. Crusty artisan bread is also perfect for soaking up the red wine sauce, enhancing every bite.

Wine pairing plays an important role in elevating this dish—dry red wines such as Cabernet Sauvignon, Syrah, or Chianti complement the depth of the lamb and the herbal notes of mint and herbes de Provence. Whether served as a centerpiece for a holiday table or a slow weekend meal, this dish delivers a restaurant-quality experience at home.

Final Thoughts

This Roasted Lamb with Artichokes and Mint recipe is a celebration of bold flavors, slow cooking, and seasonal ingredients that come together in perfect harmony. The tender, wine-braised lamb, fragrant mint and pecorino filling, and golden artichokes create a dish that feels both rustic and refined.

Featured on Feed My Soul… V!, Vanessa Gianfrancesco & Stefania Gianfrancesco showcase how traditional Mediterranean influences can be transformed into an approachable yet elegant home-cooked meal. Whether you’re hosting guests or preparing a special family dinner, this recipe delivers depth, warmth, and unforgettable flavor in every bite.

Find more recipes from Feed my Soul, V! here!