Magna Carta recipes

Lamb cooked in the wood stove, baked artichokes, rice mixture & artichoke cream

Category:  Main Course

Ingredients for 4-6 portions:

  1. 1 leg of lamb (approximately 3 Kg)
  2. 150 gr. Fiesta Peru marinade
  3. 350 gr. Mix of 4 rice-varieties
  4. 400 gr. Artichokes”alla Romana”with stem
  5. 300 gr. Artichoke cream
  6. 100 gr. Green mustard sauce
  7. 50 gr. Saba
  8. 50 gr. Gravy sauce
  9. 20 gr. Αceto balsamico with rosemary flavoring
  10. 30 gr. Spicemix del mondo La spezia
  11. 20 gr. Fruit pepper lemon
  12. 20 gr. Crispy rice flakes with mint
  13. Persian Bleu salt
  14. Pepper black lampong ground
  15. Olive oil

Preparation Time: 1 hour & execution time: 3 hours


  1. Marinate the leg of the lamb with the fiesta Peru marinade for about an hour.
  2. Add pepper and salt and roast it in low heat (140-160 degrees) for about 3 hours.
  3. Meanwhile, create a mixture with the Saba, the gravy and the aceto balcamico with rosemary flavoring, with which we frost
    regularly the leg of the arm in the oven .
  4. Put in a baking dish the rice along with 1 Lt of water.
  5. Season with spicemix del mondo la spezia, salt and pepper.
  6. Let it in the oven in 160 degrees for about 40 minutes.
  7. Season the artichokes with fruit pepper lemon, salt and pepper.
  8. Grill them in order to have a smoky flavour and taste.
  9. For the artichoke cream, add the artichoke cream in a blender, season with spicemix del mondo la spezia and add the green mustard sauce and a little bit of water. Finally, blend them, till the sauce becomes homogenous.
  10. Put it in a platter in the center of the table. Happy Easter!!

Special credits to the CONCEPT company

for their kind contribution of the equipment