Slow-cooked lamb with artichokes and mint (Cordero con alcachofas y hierbabuena) from Moro: The Cookbook by Samantha Clark and Samuel Clark

  • bay leaves
  • lemons
  • mint
  • thyme
  • potatoes
  • artichokes
  • store-cupboard ingredients
  • lamb neck
  • oloroso sherry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on September 29, 2020

    I had lamb neck and artichoke hearts in the freezer so this became dinner. A lovely, light dish that would be perfect in spring but was terrific on a warm autumn day. The sherry (it calls for quite a bit) gives complexity but not heaviness to the dish. Moro is a book that should be more celebrated than it is in the US.

  • L.Nightshade on August 01, 2012

    Chopped onion is caramelized, and removed from the pan. The pieces of trimmed lamb are dusted with flour and browned, then garlic and thyme is added. Oloroso sherry goes into the pan and simmered briefly. Then the onions are returned, along with bay leaves and water to cover. The lamb simmers for 1 1/2 - 2 hours, with potatoes and artichokes going into the pot for the last 20 minutes. (Oh, I cheated here and used frozen artichoke hearts. It was a weeknight, after all.) Mint goes in at the last minute, and I used more mint as a garnish. This was a great treatment for a mediocre meat (Trader Joe's lamb). It was as tender as can be, and the flavors of sherry and herbs compensated for the meat's deficiency of same. I served it with two salads from other Spanish books, one with oranges and avocado, one with limas and romaine.

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