Stuffed Lamb Leg with Artichoke and Parmesan

Ingredients for cooking:

1 organic lamb leg

3 tbsp organic extra virgin olive oil Green Village

1 glove organic garlic, chopped

1 tbsp organic rosemary, fresh, chopped

60g organic parmesan, in pieces

4 organic artichokes, hearts baked

1 tbsp organic capers, rinsed and drained

2 tbsp organic breadcrumbs

1 tbsp organic parsley, chopped

salt

pepper

Ingredients for serving:

Chopped organic cabbage

2 tbsp Green Village organic cranberries

2 tbsp organic extra virgin olive oil Green Village

salt

pepper

Preparation:

Preheat the oven to 160°C in the air.

Place the lamb with the skin side down and the wide surface towards us.

Season with salt and pepper, sprinkle with olive oil, add the chopped garlic, rosemary and parmesan in pieces.

Press the artichokes, chop them coarsely and then add them too.

Continue with the capers, parsley, breadcrumbs and finally sprinkle with 2 tbsp. olive oil.

Carefully roll the lamb and tie it with twine.

Wrap the roll with greaseproof paper and then all together with aluminum foil.

Transfer to a baking tray and bake for 2 hours.

After 2 hours, remove the aluminum foil and greaseproof paper.

Raise the temperature to 180°C and bake for 30 minutes until golden.

Let rest for 10 minutes before slicing.

Serve with the refreshing salad.

Enjoy!