Roasted lamb leg stuffed with reindeer liver pate served with j-artichoke and chickpea salad and fresh bread

Tonight I prepared a leg of lamb stuffed with reindeer liver pâté and served it with j-artichoke and chickpea salad and fresh bread.
Put the herbs, garlic and extra virgin olive oil into an oven dish.

Place the raindeer liver pâté inside the lamb.
Tie the roast and place into an oven dish.Season.
Roast the stuffed lamb on a baking tray with some extra virgin olive oil, garlic, 3 sprigs of rosemary, 2 bay leaf, sea salt and black pepper.

Roast in an 180°C oven (using basting technique) until internal temperature of the lamb is 71 °C. Leave to rest covered with tin foil for some minutes before serving.

Boil j-artichokes (500 g), then peel and toss in a bowl with boiled or ready-to-use chickpeas (200 g), a juice and zest of lemon, extra virgin olive oil (3 tbsp), some chopped parsley. Season with salt and black pepper.
j-artichoke and chickpea salad

Thanks Eve & David for a fab Halloween surprise!

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