3 lb leg of lamb
3 large cloves garlic, cut in thin slivers
2 tbsp olive oil
2 tablespoons lemon juice, divided
2 tsp oregano
freshly ground black pepper
10 small artichokes
1 tsp saltmeasures conversion [+]
Preheat oven to 500 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, lemon juice, oregano, salt, 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 350 deg. F.
Roast 1.5 - 2 hours. Baste lamb with pan juices every 20 minutes.
Wash artichokes under cold running water; cut off tops; 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 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 in roasting pan around lamb. Pour some hot water into roasting pan. Baste artichoke with pan juices a few times during final roasting.
Remove lamb to large serving platter. Arrange artichokes around lamb. Cover loosely with foil; let stand 15 minutes before carving.
Olga Timokhina collectionRecipe category: Meat-Dishes > Lamb