Stuffed Saddle of Lamb with Artichokes
ready in 1 hr 10 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 7.
Fry the sweetbreads gently in hot butter for 1-2 minutes. Season with salt and ground black pepper and set aside.
Season the lamb with salt and ground black pepper and cover the inside with lardo. Place the sweetbreads on top and fold together. Cover with the herbs and tie with kitchen twine. Fry in 2 tbsp hot oil in an oven-proof dish on all sides and then remove.
Cut the prepared artichokes in quarters and drizzle immediately with lemon juice. Place in the dish with the garlic and drizzle with oil. Season with salt and ground black pepper and place the meat back in the dish. Roast for approx. 30 minutes. Turn everything occasionally and if necessary add some water.