Lamb with Artichokes
- 1 kilogram Roast lamb such as shoulder (trimmed)
- freshly ground peppers
- 120 milliliters olive oil
- 2 garlic
- 2 tablespoons Red pepper flakes
- 8 small Artichoke
- 1 garlic
- 1 tablespoon finely chopped thyme
- 150 grams mixed Lettuce (such as young chard leaves, lettuce, arugula)
- 4 tablespoons balsamic vinegar
- 1 pinch sugar
Preheat the oven to 180°C (approximately 350°F).
Rinse the lamb, pat dry, season with salt and pepper and brown on all sides in 2 tablespoons oil in a hot pan. Place in a baking pan. Peel and press the garlic. Mix with the paprika flakes and 3 tablespoons of oil and thus rub the lamb. Pour in a little wine. Bake in oven for about 1.5 hours, pouring in more wine as required.
Clean the artichokes, peel the stalks and cut in half. Peel garlic and chop finely. Cook with the artichokes until golden brown in 2 tablespoons of oil in a hot pan, 5-6 minutes. Sprinkle with the thyme and season with salt and pepper.
Rinse the lettuce, spin dry and pluck small. For the dressing, mix the rest of the oil with the vinegar and season with salt, pepper and sugar.
Remove the lamb from the oven and let rest for a few minutes. Slice and serve on plates with the artichokes and the salad. Drizzle the salad with the dressing.