Roast lamb with artichokes, peas, fava beans & green beans 

Instructions

1. Preheat the oven to 190°C/170°C fan.
2. In a large ovenproof dish, drizzle the lamb and garlic cloves with oil, sprinkle with rosemary and season with salt and pepper.
3. Roast for 45 minutes, turning the lamb over from time to time to ensure even cooking.
4. Remove the outer leaves of the artichokes and trim the tops (approx. 3 cm). Cut them in half lengthwise and set them aside in a container of water with the lemon to prevent them from oxidising.
5. Remove the stems from the green beans. Plunge the peas in boiling water for 3 minutes and cool them in a bowl of ice water. Do the same with the fava beans and green beans, adjusting the time accordingly to ensure they are “al dente”.
6. Grill the artichokes on a plancha or add them to the roasting dish.
7. Five minutes before the lamb is done, add all the vegetables to the dish.
8. Slice the lamb, sprinkle with capers and garnish with pea shoots.