Roast Leg of Lamb with Artichokes

Category : Lamb

Author : gaspar

Hits : 4457

Rating :


Date : 13/12/2001


5-1/2 lbs leg of lamb
3 large cloves garlic, cut in thin slivers
1/4 cup olive oil
1/ cup plus 2 tablespoons lemon juice, divided
2 tsp oregano
1/2 tsp rosemary, crumbled
1/2 tsp freshly ground black pepper
8 small or 4 medium-sized artichokes


Preheat oven to 500 degrees F. Trim excess fat from lamb. With sharp paring knife, cut small slits in lamb; insert garlic slivers. Place lamb, rounded side up, in large shallow roasting pan; set aside.

In small bowl, combine olive oil, 1/4 cup lemon juice, oregano, 1 tsp. salt, rosemary and pepper; brush over lamb. If using meat thermometer, insert into thickest part of lamb without touching bone. Place lamb in oven. IMMEDIATELY reduce temperature to 350F.

Roast 1.5 - 2 hours or until thermometer registers 140 degrees for rare, 160 for medium, or 170 for well done. Baste lamb with pan juices every 20 minutes.

Wash artichokes under cold running water; cut off tops 1/2 to 1 inch; trim stems, leaving about 0.5 inch stub; remove small tough outer leaves at base; snip off prickly leaf tips with scissors. Leave small artichokes whole. Spread petals slightly with fingers. Scoop out fuzzy choke at stem end with small spoon. Cut medium sized artichokes in half lengthwise; scoop out choke.

Drop artichokes into large saucepan filled with cold water, the remaining 2 tablespoons lemon juice and 1 tsp. salt, if desired. Bring water just to a simmer; cover. Cook small artichokes 20-25 minutes; medium sized ones for 25-30 minutes or just until firm tender. To test, insert tines of fork into stem end - it should be firm but "give" slightly; drain.

About 30 minutes before lamb is done, arrange artichokes inroasting pan around lamb. Pour 0.5 cup hot water into roasting pan. Baste artichoke with pan juices a few times during final roasting.

Remove lamb to large serving platter; remove meat thermometer. Arrange artichokes around lamb. Cover loosely with foil; let stand 15 minutes before carving.

Pour off all drippings from roasting pan into large measuring cup; let stand so that fat separates from juices at bottom; remove fat and discard. Pour pan juices back into roasting pan; add 0.5 cup hot water. Place roasting pan over low heat and heat to serving temperature, stirring constantly. Pour into gravy boat. Makes 8 servings.

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