Roasted Lamb with Saut

Submitted by admin on Mon, 08/17/2009 - 22:26
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Summary

Yield4
RecipesLamb

Description

Roasted Lamb with Sautéed Artichokes

Ingredients

  • 1 small leg of lamb, 4 to 6 pounds (bone in)

  • 2 cups dry white wine

  • 6 tablespoons Ligurian extra virgin olive oil

  • 16 baby artichokes, trimmed of outer leaves in acidulated water, whole

  • 4 cloves garlic

  • 1/4 cup mint leaves

  • Salt and pepper to taste

Instructions

Preheat oven to 425 degrees F.

Rub leg of lamb with salt and pepper and place in roasting pan with 2 cups of wine and place into oven. Roast 1 hour and 20 minutes until cooked through (well done).

Meanwhile, slice artichokes into quarters. In a 12-inch saute pan, heat oil over medium heat with garlic cloves until bubbling and add artichokes. Cook until very tender, about 15 to 20 minutes, and remove from heat. Sprinkle with mint leaves and season with salt and pepper. When lamb is cooked, remove and allow to rest 10 minutes. Carve into 3/4-inch thick slices and serve with artichokes on the side.