2.Blend or process parsley, olives, anchovies, quartered garlic, rind, juice, capers and 1 tablespoon of the oil until mixture is chopped coarsely.
3.Using sharp knife, pierce lamb down to the bone at 3cm intervals along the length of the leg. Spread olive mixture all over lamb, pressing into cuts.
4.Combine artichokes in large shallow baking dish with onion, lemon, unpeeled garlic and remaining oil.
5.Place lamb on artichoke mixture; cover tightly with foil. Roast in oven 4 hours. Serve lamb with vegetable mixture.
Looking like a knobbly parsnip, the Jerusalem artichoke is a crisp tuber with the texture of a fresh water chestnut and its own unique earthy taste. It’s a great winter vegetable, suiting casseroles, roasts and savoury pies, plus it makes a wonderful cream soup. After they’re peeled, keep submerged in acidulated water to stop them from discolouring. If they are not available, you can simply cook peeled chats (baby potatoes) with the lamb, adding them to the baking dish midway through roasting time.