Name: Lamb with 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. Morton; 1 Tbsp. freshly ground black pepper, plus more; 2 heads of garlic, halved crosswise; 2 14-oz. cans unmarinated artichoke hearts, drained, halved lengthwise; ½ bunch oregano, plus leaves for serving; 1 cup dry white wine; ¼ cup extra-virgin olive oil; 1½ 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); Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Heather Greene

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.

Sumac-Rubbed Lamb with Minty Artichokes

Recipe notes