Roasted Lamb with Saut

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Roasted Lamb with Saut

Roasted Lamb with Sautéed Artichokes
Servings 4


  • Salt and pepper to taste
  • 1/4 cup mint leaves
  • 4 cloves garlic
  • 16 baby artichokes trimmed of outer leaves in acidulated water, whole
  • 6 tablespoons Ligurian extra virgin olive oil
  • 2 cups dry white wine
  • 1 small leg of lamb 4 to 6 pounds (bone in)


  • 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.

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