Recipe for Grilled Lamb Leg Slice with Lemon and Roasted Artichokes

Preheat the oven to 180°C. Remove the tough outer leaves from the artichokes as well as the green part from the base. Then cut the artichokes in half, remove the choke with a small sharp knife, and immerse them in a pot of boiling salted and lemon water for 3 minutes.

Drain the artichokes and place them with the cherry tomatoes and unpeeled garlic cloves on a baking sheet. Mix 2 tablespoons of olive oil with the cane sugar, thyme, and oregano. Pour the mixture over the vegetables. Bake for 25 minutes.

Mix the tablespoon of olive oil with the juice of one lemon and brush the lamb leg slices. Grill for 6 minutes on each side.

To finish, spread Greek yogurt over the bottom of a dish, place the roasted tomatoes and artichokes on top, then add the slices of lamb. Sprinkle with a few basil leaves and lemon zest.