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Leg of lamb with peas and artichokes


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Rate this recipe 4.2/5 (35 Votes)


  • 800 gr leg of lamb
  • 750g fresh peas (or frozen)
  • 6 artichokes (or default artichoke)
  • 2 large handfuls of green olives
  • 3 pieces of candied lemon rind
  • 1 onion
  • 2 cloves of garlic
  • Olive oil
  • Salt
  • pepper
  • cumin & ginger.


servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 60mins
Cost Average budget


Step 1

Boil the peas and cook the artichokes. In a pressure cooker, put about 4 tablespoons of olive oil and fry the leg of lamb on all sides. Slice the onion and add it to the pot, wait a minute or two. Add a glass of water, then the crushed garlic, salt, pepper, ginger and cumin. Cook for 10 minutes over low heat, uncovered, while making sure the onions don't stick. Add more water to halfway up the meat and cook covered for 35 mins.

Step 2

Meanwhile, prepare the cooked artichokes by removing the outer leaves keeping only the heart. Add the peas and artichoke hearts to the pot and adjust seasoning. Cook a further 15 minutes, covered. When everything is cooked, add the lemon peel and olives. Reduce the cooking juices a little more and it's ready to serve.


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