Serves 4-6

Those lovely little purple artichokes arrive at this time of the year from Spain and Italy and are the perfect match for young tender lamb. If you have access to baby lamb then all the better as these cuts are small and tasty and about enough for a shoulder per couple. Sayell Foods have various cuts of baby lamb from Avila, the centre of meat production in Spain. Their legs of baby lamb are 700g each, enough for two people, and shoulders are 500g, which is plenty for one person.

Those lovely little purple artichokes arrive at this time of the year from Spain and Italy and are the perfect match for young tender lamb. If you have access to baby lamb then all the better as these cuts are small and tasty and about enough for a shoulder per couple. Sayell Foods have various cuts of baby lamb from Avila, the centre of meat production in Spain. Their legs of baby lamb are 700g each, enough for two people, and shoulders are 500g, which is plenty for one person.

If you live in the country get out there and pick some wild garlic to make this sauce. Keep it in the fridge (covered in oil) for a month or so to serve with roasts or as a dip.

3kg lamb shoulder or about 2-2.5kg of baby lamb shoulders
8 baby artichokes
Salt and freshly ground black pepper
A handful of rosemary
3-4tbsp olive oil

for the sauce

A couple handfuls of wild garlic leaves, washed and dried
2tsp Dijon mustard
2tbsp capers, drained and washed
60-70ml olive oil, plus some extra
Salt and freshly ground black pepper

Pre-heat the oven to 220º/gas mark 7. Season the lamb and rub with olive oil. Roast in the oven for 30 minutes then turn down to 180°C/gas mark 5.

Halve the baby artichokes, season and put them in the roasting tray with the lamb, spoon over the rest of the oil and scatter over the rosemary. Cook for another hour, turning the artichokes every so often with a spoon. If you are using baby lamb cook the artichokes and lamb at the same time.

Meanwhile make the sauce: blend the wild garlic and all other ingredients in a liquidiser to a coarse purée (add more oil if you need to). Transfer to a bowl or serving dish.

Serve the lamb with the artichokes and offer the sauce separately.

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