3 Kg shoulder of lamb or 2-2.5 Kg baby lamb shoulders
8 baby artichokes
handful of rosemary
3-4 tbsp olive oil
2 tsp Dijon mustard
60-70 ml olive oil plus 3-4 tbsp
couple handfuls wild garlic leaves, washed and dried
2 tbsp capers, drained and washed
freshly milled black pepper
Cook the lamb
Preheat oven to 200oC (gas mark 7). Season the lamb with salt and pepper and rub with some olive oil. Put in a heavy baking tray and put in oven for 30 minutes. Turn down oven to 180oC (gas mark 5). If using baby lamb don’t do this step.
Add the artichokes
Halve the baby artichokes, add salt and pepper and place in the baking tray with the lamb. Spoon some of the olive oil over them and scatter the rosemary over the top. If using baby lamb, add it at this point. Cook for another hour, spooning the olive oil over the artichokes occasionally.
Make the sauce
In a blender add the Dijon mustard, wild garlic leaves, capers, olive oil and some salt and pepper. Blend to a course puree. Add more oil if required.
Serve the artichokes and lamb, with the sauce served separately.