Leg of lamb stuffed with artichoke and fresh mint

Though this recipe was designed for Easter lunch, it makes a great roast for on any Sunday, particularly inspring when lamb fresh lamb is available and artichokes are abundant.

Recipe provided by Rita Diacono


  • 1 leg of lamb, deboned
  • 1 large artichoke, cooked and chopped finely
  • 1 cup white breadcrumbs
  • 1 cup Parmesan shavings
  • 2 eggs, beaten with a little milk
  • 1 cup fresh parsley and mint, finely chopped
  • 700ml red wine
  • 2 tbsp carob syrup
  • Salt and pepper


  1. Tell your butcher to debone a leg of lamb.
  2. Prepare the filling by mixing everything together. 
  3. Fill the leg of lamb with the mixture and roll trying to keep the shape.
  4. Hold it together using string, toothpicks, skewers or netting from the butcher. 
  5. Put in a roasting pan and marinate in the red wine and carob syrup overnight.
  6. Pre-heat the oven to 190°C, cover the dish in foil and roast for ¾ hour. 
  7. Turn the lamb over and return to the oven until it meat colours, be careful not to overcook. 
  8. Allow to rest for 5 mins and serve immediately with baby roast potatoes and vegetables of your choice.