Ingredients
- 2 lamb shoulders (total of 1.5 kg)
- Sunflower oil
- 2 tbsp dried rosemary
- 3 cloves of garlic
- 12 purple artichokes
- ½ lemon
- 200 g green beans
- 300 g fresh or frozen peas
- 100 g fava beans
- 1 handful pea shoots
- 1 tbsp capers
- Salt & pepper
Instructions
- Preheat the oven to 190°C/170°C fan.
- In a large ovenproof dish, drizzle the lamb and garlic cloves with oil, sprinkle with rosemary and season with salt and pepper.
- Roast for 45 minutes, turning the lamb over from time to time to ensure even cooking.
- Remove the outer leaves of the artichokes and trim the tops (approx. 3 cm). Cut them in half lengthwise and set them aside in a container of water with the lemon to prevent them from oxidising.
- Remove the stems from the green beans. Plunge the peas in boiling water for 3 minutes and cool them in a bowl of ice water. Do the same with the fava beans and green beans, adjusting the time accordingly to ensure they are "al denteâ€.
- Grill the artichokes on a plancha or add them to the roasting dish.
- Five minutes before the lamb is done, add all the vegetables to the dish.
- Slice the lamb, sprinkle with capers and garnish with pea shoots.
