Roasted leg of lamb, Provence artichokes and sweet red peppers Recipe

Leg of lamb raosted in the oven with fleur de sel and olive oil, served with a rosemary skewer of Provence artichokes and stewed red peppers with piment d'Espelette.

  • Preparation
  • Cooking time
  • Rest time
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(12 votes) 3.9/5

Les ingrédients

Pour people
  • Trimmed leg(s) of lamb : 1 kg
  • Olive oil : 100 ml
  • Fleur de sel : 6 pinch(es)
  • Piment d'Espelette : 6 pinch(es)
  • Part one of the recipe
  • Young violet de Provence artichoke : 12 whole
  • Rosemary sprig(s) : 6 whole
  • Garlic clove(s) : 1 bulb
  • Unwaxed lemon(s) : 1 whole
  • Part two of the recipe
  • Olive oil : 100 ml
  • Piment d'Espelette : 6 pinch(es)
  • Red pepper(s) : 6 whole
  • Onion(s) : 1 whole
  • Fine salt : 6 pinch(es)


  • ETAPE 1

    Preheat the oven to 200 °C.
    Season the leg of lamb with fleur de sel and piment d'Espelette, then drizzle it with oliver oil. Cook it on all sides in a frying pan until it is golden brown, then slip it in the oven for 40 minutes.

  • ETAPE 2

    Let the leg of lamb rest on a rack under a sheet of foil for 30 minutes.

  • ETAPE 3

    Peel the onion and the red peppers. Finely chop the vegetables.
    Sweat the onion with a pinch of salt. Add the peppers and cook on a low heat with a lid on for 25 minutes. Then ajust the seasonning with piment d'Espelette.

  • ETAPE 4

    Trim the artichokes : remove the leaves, cut around the heart with a knife and peel the stalks. Cut them in 2 lengthwise, remove the choke (the fuzzy part) and drizzle them with lemon juice.
    In a hot frying pan, cook the artichokes in olive oil with an unpeeled garlic clove, until they are golden brown, then season them with salt and pepper. Let them cook for 10 minutes. Pick the rosemary leaves from the stalks, leaving a bunch of leaves on the end. Skewer 4 half artichokes on the rosemary stalk as if it was a wooden skewer.

  • ETAPE 5

    Reheat the leg of lamb under the oven grill and thinly slice it.
    Arrange a bed of peppers on the plate in a stainless steel ring, then place thin slices of lamb on top and finish with a skewer of artichokes.

Chef's tip

«You can replace the piment d'Espelette with smoked paprika.»

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