Name: Sumac-Rubbed Leg of Lamb with Minty Artichokes
Yield: 6–8 servings
Ingredients: 1 (4–5-lb.) boneless leg of lamb; 3 Tbsp. sumac, plus more for serving; 5 tsp. Diamond Crystal or 1 Tbsp.; 1 Tbsp. freshly ground black pepper, plus more; 2 heads of garlic, halved crosswise; 2 (14-oz. cans) unmarinated artichoke hearts, drained, halved lengthwise; 1/2 bunch oregano, plus leaves for serving; 1 cup dry white wine; 1/4 cup extra-virgin olive oil; 1 1/2 cups mint leaves, divided; 1–2 bunches red radishes with tops, quartered, and/or 4–6 watermelon and/or purple radishes, thinly sliced; 1 shallot, thinly sliced into rings; 2 Tbsp. white wine vinegar; 3 Tbsp. toasted sesame seeds; Aioli, labneh, or plain whole-milk Greek yogurt (for serving)

Sliced lamb on a large pale blue platter scattered with artichoke halves large pieces of braised garlic mint and sesame...

Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou

We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook. Since you’re making a decadent and generous roast, so there’s no crime in using canned artichokes.

Ingredient Info

Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

Recipe notes

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