Recipe for Roast Leg of Lamb with Artichokes and Root Vegetables 
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Yield:
1
Ingredients:
Amount Ingredient
1 x leg of lamb, with or without bone, at room temperature
6 lrg cloves garlic, thinly sliced
2 lrg sprigs fresh rosemary or 2 tablespoons dried
Salt and freshly ground pepper
1/2 cup olive oil, divided use
6 lrg or jumbo artichokes
Juice of 1 lemon
4 x russet potatoes, peeled and cut into eighths
4 x carrots, peeled and cut on diagonal into sixths
12 x to 18 cipollini onions, peeled, or 3 large yellow onions, peeled and cut
Instructions:
Instructions: Note: It is easier to make this recipe if you have two ovens. If you have a single oven, arrange lamb on rack in large roasting pan with vegetables (except artichokes) underneath. Roast at 350 degrees. When lamb is cooked, remove it and return vegetables to oven, adding artichokes and turning heat to 425 degrees.

To cook lamb: Preheat one oven to 350 degrees. With tip of knife make 10-12 small slits in lamb, 1/2 inch deep. Stuff each with slice of garlic and a little rosemary. If using boneless leg, put 3-4 additional sliced cloves of garlic, a couple of rosemary sprigs and salt and pepper in middle before you roll and tie it. Rub outside of lamb with a bit of olive oil and sprinkle with salt and pepper. Roast in shallow pan 1 to 1 1/2 hours, or until 125 degrees in center for rare, 140 degrees for medium.

To make vegetables: Preheat second oven to 425 degrees. Clean artichokes by snapping off outer leaves until you reach pale, tender interior. Cut remaining tops 1 inch from base. With metal spoon, scoop out hair and prickly leaves from center until top of heart is visible and clean. Trim off any dark, tough fibers around stem and outside of artichoke. Slice vertically about 1/4 inch thick. Place in cold water with lemon juice.

Toss other vegetables in large bowl with olive oil, 1/2 teaspoon rosemary, salt and pepper to taste. Put vegetables in a roasting pan and bake, turning 2 or 3 times so they dont stick. Roast about 1 hour, or until potatoes are golden and crisp.

To finish: Put lamb on a platter, cover and let rest 20 minutes. Drain most fat from pan (leave any cooking juices). Drain artichokes, season with salt and pepper and add to lamb-roasting pan, tossing with drippings. Roast about 20 minutes, turning them once. Serve lamb with vegetables and cooking juices.

SALSA
10 ripe Roma tomatoes... chopped
4 scallions [small onions with greens] chopped 1 sprig of fresh cilantro, finely chopped 1 small Jalapeno pepper chopped [the seeds are what make it hot, so de-seed it if desired
1 can of whole stewed tomatoes

Put all ingredients into blender or food processor and add: garlic powder, oregano, salt and pepper to taste Mix all together, and refrigerate for at least one hour before serving.

This gets hotter as it sits.. Fresh salsa does not keep well.

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