Slow-Cooked Lamb with Artichokes and Mint

Name: Slow-Cooked Lamb with Artichokes and Mint (Cordero con alcachofas y hierbabuena)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 5 medium potatoes, quartered; 1 small bunch fresh mint, roughly chopped; 3 bay leaves, preferably fresh; sea salt and black pepper; sea salt and black pepper; 3 garlic cloves, finely chopped; 1 teaspoon chopped fresh thyme leaves (if dried use ½ teaspoon); 2 tablespoons plain flour, seasoned with salt and pepper; 2 tablespoons plain flour, seasoned with salt and pepper; 175 ml dry to medium dry oloroso or amontillado sherry; 3 bay leaves, preferably fresh; 175 ml dry to medium dry oloroso or amontillado sherry; 6 tablespoons olive oil; 2 tablespoons plain flour, seasoned with salt and pepper; 1.5–1.8 kg neck of lamb, cut into thick pieces, trimmed of skin and fat; 1 medium onion, finely chopped; juice of ½ lemon; 8 small or 4 large globe artichokes

Cordero con alcachofas y hierbabuena

Preparation info

Serves
6

Difficulty
Medium

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Artichokes, lamb and mint all go excellently together, and the addition of the oloroso gives depth and richness.

Ingredients

6 tablespoons olive oil
1 medium onion, finely chopped
8 small or 4

Europe
Spain
Main course
Stew
Mediterranean
Spicy

Method

In a medium saucepan, heat half the olive oil over a medium heat and add the onion. Cook for about 15 minutes, stirring occasionally, until the onion has turned golden and is sweet. Drain and discard the onion oil and put the onion to one side. Meanwhile prepare the artichokes, following the instructions. Cut each artichoke into quarters or sixths depending on