Provencal Artichoke Stuffed Lamb Leg

Ingredients:

• Lamb leg (boneless) – 2 kg
• Artichokes – 500g
• Parsley – Bunch
• Garlic cloves – 10
• Lemon (juiced and zested) – 2
• Olives – 200g
• Whole wheat bread crumbs – 100g
• Olive oil – 30ml
• Salt – to taste
• Ground black pepper – to taste

Cooking Instructions:

Start by preheating the oven to 200°C. Prepare the stuffing by combining the chopped artichokes, parsley, garlic, lemon zest, olives, bread crumbs, salt and pepper in a bowl. Mix well to incorporate. Now take the lamb leg and create a deep cavity for your stuffing. Stuff it with the artichoke mixture, pushing it as far in as possible.

Tie the lamb leg up with kitchen string to secure the stuffing. Drizzle with olive oil and place it in a roasting tin. Squeeze over the juice of 1 lemon and sprinkle with a generous pinch of both salt and pepper. Cover the lamb leg with foil and bake for 1.5 hours.

After the time is up, remove the foil and bake it for an additional half an hour or until golden. Rest for 20 minutes before slicing.

Nutritional Information per serving:

• Calories: 650
• Protein: 70g
• Fat: 35g
• Carbs: 20g

Plating:

Slice the stuffed lamb leg into 1 inch thick slices, revealing the beautiful artichoke stuffing. Arrange a couple of slices in the center of a stark white plate for contrast. Garnish with some fresh parsley top and a lemon wedge to the side, to create a pop of color. A drizzle of the meat juices can be added on top. A minimalistic approach, focusing on the main attraction, the stuffed lamb leg, ensures that the hard work you put into the dish is self-evident to anyone feasting their eyes on it!