Cosciotto di Agnello al Forno con Carciofi Romani

Ingredients

• 1 (approx. 2 kg) bone-in leg of lamb, trimmed of excess surface fat
• 10–12 slivers garlic, cut into thin slivers for studding
• 4–5 sprigs fresh rosemary, needles stripped and cut into slivers for studding; remainder reserved
• 6 (Romanesco) carciofi di Velletri or cimaroli, outer tough leaves removed, trimmed to the heart, halved, rubbed immediately with lemon
• 2 lemons, halved; one for rubbing artichokes, one squeezed into soaking water
• 100 ml dry white wine, Frascati or vermentino preferred; plus a splash for the artichoke bed
• 80 ml extra-virgin olive oil, divided between lamb rub and artichoke bed
• 1 tsp fine sea salt, for the lamb rub and seasoning
• 1 tsp black pepper, freshly ground, for the lamb rub

Method

1. 1
   Prepare the artichokes. Snap back and discard all tough outer leaves until the pale, tender inner cone is exposed. Trim the stem to 3 cm and peel it. Halve each artichoke lengthways and rub every cut surface immediately and thoroughly with lemon. Transfer to a bowl of cold water acidulated with the juice of one lemon. Hold there until required. The artichokes are ready when no darkening appears on any cut surface.
2. 2
   Stud the lamb. With the tip of a sharp knife, cut 10–12 deep pockets evenly across the leg — top, underside, and around the bone end. Push one sliver each of garlic and rosemary firmly into each pocket so they sit flush with the surface. Rub the entire leg with olive oil, season generously with salt and black pepper. The lamb is ready when every pocket is sealed and the surface glistens uniformly with oil.
3. 3
   Prepare the roasting pan. Drain the artichokes and pat dry. Arrange them cut-side down in a single layer across the base of a large metal or terracotta roasting pan. Drizzle with olive oil and a splash of dry white wine. Do not cover the pan at any stage. The artichokes are correctly placed when every cut face contacts the pan base directly.
4. 4
   Roast. Heat the oven to 180 °C. Set the studded leg directly on top of the artichoke bed. Roast uncovered at 20 minutes per 500 g — approximately 1 hour 20 minutes for a 2 kg leg. This is where the dish lives or dies: the pan must remain uncovered throughout so that lamb fat drips continuously onto the artichokes, which caramelise against the pan base while absorbing the dripping from above. At no point introduce liquid over the artichokes. The artichokes are done when they are completely tender, their cut faces a deep bronze-gold, and the lamb surface is coloured to a sustained mahogany — confirmed by pressing the thickest part of the leg, which should feel firm but with a residual give.
5. 5
   Rest the lamb. Transfer the leg to a board and tent loosely with foil for 20 minutes. Do not cut before this time has elapsed. The rest is complete when the juices, visible at the foil's edge, have ceased running freely.
6. 6
   Deglaze and serve. Set the roasting pan over a medium flame. Pour in the remaining white wine and scrape up all caramelised deposits. Reduce briefly until the pan juices are cohesive and glossy — tasted, they should balance the lamb fat with a clean acidic finish. Carve the lamb. Serve the caramelised artichokes prominently alongside, spoon the pan juices over, and present immediately.