There is an ancient Roman flavour about this method of serving lamb. The artichokes go very well with it, and while I know the tomatoes are post-Columbian the honey, vinegar and the onions keep the Epicurean theme.
Preheat the oven to 180°C/350°F/Gas 4. Mix together the artichokes, onion and thyme. Spread out the piece of lamb, put the mixture on it, roll up the meat and tie it securely. Roast for 1½ hours, or until cooked through.
Simmer the tomatoes and onion with the honey, oil and vinegar for 15 minutes. Purée the mixture, season and add skimmed cooking juices from the lamb. Serve with the meat.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.