Spicy lamb with artichokes and chickpeas – Food & Home Magazine

Ingredients

• SPICY RUB
• 30ml (2 tbsp) olive oil
• 1 onion, finely sliced
• 1 large sprig of fresh rosemary, chopped, plus extra to garnish
• 30ml (2 tbsp) ground coriander
• 5ml (1 tsp) ground cinnamon
• 15ml (1 tbsp) ground cumin
• 5ml (1 tsp) ground cloves
• 1 dried chilli, chopped
• 30ml (2 tbsp) brown sugar
• 1,5kg deboned rolled leg of lamb
• salt and freshly ground black pepper, to taste
• 4 bay leaves
• 150ml verjuice
• 1 x 410g tin chickpeas, drained
• 1 x 400g tin artichoke hearts, drained
• 1 bunch of fresh mint, chopped
• 1 garlic bulb, roasted and halved, to serve