Ristorante Le Quattro Stagioni - Via Maggio, 61r - Florence - Phone 055 218906

Leg of lamb stuffed with artichokes
(A very popular dish around Easter)

1500 kg. Leg of lamb
N° 3 Artichokes
N° 2 Cloves of garlic
N° 1 Sprig of rosemary
Salt and pepper to taste

Bone the lamb and open out on a cutting board. Remove all the tough parts of the artichokes and finely slice the remainder. Season with finely chopped garlic and rosemary, salt and pepper. Spread this mixture on top of the lamb, roll up and tie with string. Season with oil and salt. Place the lamb, with the bone and other left-overs around it, in an oven dish and cook at 150° for about 1_ hours. When the lamb is nearly cooked, add a little flour and water to the cooking juices for the sauce. Slice the joint and serve with the sauce on top. This dish is particularly good with Florentine-style peas or spinach lightly fried with oil and garlic.

Chef Piero Giannaccini