Garlic and oregano lamb with artichokes
By OcadoLife
Published on 18 January 2022
This is a great take on roast lamb that's ideal for the spring and summer months. Packed with lots of Mediterranean flavours like artichoke, oregano and sweet plum tomato, it's bursting with sunshine. Bean mash and anchovy greens make for light and zingy support acts.Time and servings
4 hrs 30 minsTotal time
6Servings
4 hrs 30 minsPrep time
Ingredients
- 1.65 kg of bone-in lamb shoulder, removed from the fridge 40 mins before cooking
- 4 echalion shallots, peeled and halved lengthways
- 2 garlic bulbs, sliced in half lengthways, plus 2 cloves, crushed
- 1 lemon, halved
- 15 g of oregano sprigs
- 300 ml of dry white wine
- 550 ml of chicken stock
- 350 g of baby plum tomatoes
- 175 g of artichoke hearts
- 3 tbsp of olive oil
- 2 400g tins cannellini beans, drained
- 100 g of greek yoghurt
- 6 anchovy fillets, chopped
- 500 g of spring greens, shredded
- 15 g of flat-leaf parsley, chopped
- 40 g of hazelnuts, toasted and chopped
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Pat the lamb dry with kitchen towel, season and put in a large roasting tin. Roast for 20 mins, until slightly coloured.Step 2
Remove the lamb from the tin, then add 3 shallots, the garlic bulbs, half a lemon and half the oregano. Put the lamb on top then pour the wine and 350ml chicken stock around it.Step 3
Lower the oven to 160°C/140°C fan/gas 4. Cover the tin tightly with foil and cook for 3 hrs. Uncover, add the tomatoes and artichokes to the tin, then return to the oven for 45 mins to 1 hr, until the lamb is tender.Step 4
Meanwhile, slice the remaining shallot. Heat 1tbsp oil in a pan and cook the shallot gently for 6-8 mins, until softened. Add half the crushed garlic and cook for 1 min. Tip in the cannellini beans along with the remaining 200ml chicken stock and simmer gently for 5-6 mins, until the beans have almost broken down. Mash, stir through the yogurt and season.Step 5
Heat 2tbsp oil in a large frying pan. Add the anchovies and cook for 1-2 mins, until broken down. Add the remaining crushed garlic, cook for a further 1 min, then increase the heat and add the greens in handfuls. Stir-fry for 3-4 mins,until wilted. Season and add the juice from the remaining lemon half, to taste.Step 6
To serve, fish out the lemon and garlic skins from the lamb tray. Spoon off any excess fat. Shred the lamb with forks and stir through the pan juices and vegetables. Strip the remaining oregano leaves from their stalks and chop, then scatter over the lamb with the parsley and hazelnuts, before serving.