Serves 6-8 | Preparatation time: 2 hours 20 mins | Difficulty: medium | Cannot be frozen
Ingredients
4 globe artichokes, peeled, cored and halved
450g new potatoes, halved
2 red onions, roughly chopped
150ml olive oil
1 boneless leg of lamb, about 2.25kg
120g shelled pistachios
120g dried pomegranate seeds
2 tbsp Chinese five spice, spice mix
1 handful rosemary sprigs, chopped
Method
1. Preheat the oven to 220°C.
2. Toss the artichokes, potatoes and red onions with half of the olive oil on a roasting tray. Season and set aside.
3. Butterfly the lamb leg with a sharp knife, opening it up on a chopping board. Roughly scatter the pistachios and pomegranate seeds over the lamb, letting them fall into any crevices in the meat.
4. Roll the leg back up tightly and secure tightly with kitchen string, tying it at 1.5cm intervals.
5. Lift the lamb on to the vegetables in the roasting tray and rub its outside with the remaining olive oil. Sprinkle over the Chinese five spice and season generously, rubbing into the lamb with your hands.
6. Arrange the rosemary on top of the lamb before covering the tray with aluminium foil. Place in the oven for 20 minutes, then reduce the temperature to 180°C.
7. Roast for about a further 70-80 minutes, basting from time to time with any juices, until the lamb registers at least 63°C on a meat thermometer for medium.
8. Remove from the oven and leave to rest, covered loosely with aluminium foil, for at least 15 minutes before slicing and serving.
