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.
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