ROASTED LEG OF LAMB WITH ARTICHOKES, FENNEL AND RED BLISS POTATOES
Provided by Anne Burrell
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Cut the lamb into 2 equal halves and butterfly each half. Remove any huge gobs of fat. Don't try to get it all. Fat tastes good and adds lots of moisture. Sprinkle each piece of the meat generously with salt, chopped rosemary, and sliced garlic. Drizzle the meat with olive oil. Massage the salt, rosemary, garlic and oil into the lamb. Be sure to try and get the cracks and crevices filled with the yummy tasting stuff. Roll each piece of lamb and tie with butcher twine. Sprinkle generously with salt. Reserve while you prepare the veggies.
- For the vegetables:
- Fill a bowl with water and squeeze the lemon into the water and add the lemon halves as well. Remove the tough outer leaves of the artichokes; stop when you get to the healthy, fresh light green looking leaves. Trim off any dark green or brown on the stem as well. Cut the in half and add to bowl of lemon water.
- Remvove the artichokes from the water and add with the fennel, potatoes, garlic and crushed red pepper to a large roasting pan. Drizzle with olive oil and sprinkle generously with salt. Add the wine, thyme and bay leaves.
- Nestle the lamb bones in the veggie mixture and place the 2 lamb roasts on the bones.
- Drizzle with olive oil and place in the preheated oven. Roast the lamb for about 20 minutes, or until brown. Baste with juices and turn the lamb over and brown on the other side for about 20 minutes. Turn the lamb back over and baste again with the juices. Rearrange the veggies if they begin to burn. Reduce the heat to 350 degrees F and roast for another 60 minutes. Baste the lamb occasionally during the cooking process and add water to the pan if the liquid reduces too much.
- Remove the lamb from the oven and let rest for 15 to 20 minutes.
- Carve the lamb as desired and serve with the veggies and pan juices.
ROAST LAMB FOR EASTER RECIPE BY TASTY
Here's what you need: olive oil, fresh rosemary, garlic, shallots, dried thyme, pepper, salt, leg of lamb, carrot, potato, onion, garlic, salt, pepper, olive oil, garlic bread
Provided by Tasty
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste.
- Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb.
- Roll up and securely tie the leg of lamb together with kitchen twine.
- In the roasting pan, spread out the carrots, onions, potatoes, garlic cloves, salt, pepper, and oil.
- Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly.
- Roast at 450°F (230°C) for 50 - 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare.
- Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine to carve.
- Serve with the roasted vegetables.
- Enjoy!
Nutrition Facts : Calories 919 calories, Carbohydrate 10 grams, Fat 61 grams, Fiber 1 gram, Protein 75 grams, Sugar 1 gram
ONE-PAN LAMB WITH HASSELBACK POTATOES
Enhance the flavour of roast lamb with herbs and garlic, or you could try slices of anchovy, slivers of chilli or nuggets of feta pushed into the slits
Provided by Good Food team
Categories Dinner, Main course
Time 2h30m
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Use a small, sharp knife to make at least 30 small, deep, incisions all over the lamb. Halve the garlic bulbs, so at the top the cloves fall away and at the bottom, they remain attached. Peel and slice the tops that have fallen away and keep the other halves for later. Use your fingers to push the slices into each slit. Next, pull off small sprigs of rosemary and thyme, keeping the stalks on, and poke them into the slits, too. Can be done a day ahead, then cover the lamb and chill. Remove from the fridge 1 hr before roasting.
- Heat oven to 210C/190C fan/gas 7. Sit each potato between the handles of two wooden spoons and cut widthways at 3mm intervals - the spoon handles will stop you slicing all the way through. Slot a bay leaf into the middle slit of each potato. Tip the potatoes into a large roasting tin with the halved garlic bulb and the rest of the rosemary and thyme. Drizzle with half the oil and season, then toss to coat and turn the potatoes so they're all cut-side up. Nestle the lamb in the middle of the tin, pushing the potatoes to the outside, then rub the lamb with the rest of the oil and the lemon juice and season generously.
- Roast for 1 hr 30 mins, basting the potatoes and shaking the tin occasionally, until the lamb is dark brown and the potatoes are crisp and golden. The lamb will be pink in the middle but cooked. For rare, cook for 10 mins less, and for well done, 15 mins more. Remove the lamb from the tin and leave to rest for 15 mins, putting the potatoes back in the oven if you need to. Serve drizzled with our green olive & herb dressing.
Nutrition Facts : Calories 525 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 0.2 milligram of sodium
PERFECT ROASTED LEG OF LAMB
This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
- Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
- Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
- Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.
Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving
ROASTED EASTER LAMB
Steps:
- Marinate lamb in white wine vinegar, oregano, oil and salt and pepper. Refrigerate, covered, for 24 hours. Preheat oven at 350 degrees. Roast lamb, potatoes and onions, uncovered for approximately 1 1/2 to 2 hours.
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ROAST LEG OF LAMB WITH POTATOES, ARTICHOKES AND OLIVES
Categories Food Processor Herb Lamb Olive Potato Roast Artichoke Bon Appétit
Yield Serves 8
Number Of Ingredients 12
Steps:
- Finely mince 1/2 cup oregano, garlic, salt and pepper in processor. Place lamb in large roasting pan. Rub lamb with 2 tablespoons olive oil. Spread 4 tablespoons oregano mixture over lamb, reserving remainder. Arrange lamb so that fat side is up. Let stand at room temperature 1 hour.
- Meanwhile, fill large pot with cold water. Add 4 tablespoons lemon juice to water. Cut 1 artichoke lengthwise into 8 wedges. Rub cut surfaces of artichoke with lemon half to prevent discoloring. Cut away choke and discard, leaving artichoke wedges intact. Place artichokes in pot with water . Repeat with remaining artichokes. Boil artichokes until almost tender, about 15 minutes. Drain. Transfer to large bowl. Add olives, 1 tablespoon lemon juice and 1 teaspoon oregano mixture to artichokes; toss to coat. Set aside.
- Preheat oven to 450°F. Roast lamb 10 minutes. Reduce temperature to 350°F.
- Meanwhile, mix potatoes, 2 tablespoons oil and oregano mixture in bowl.
- Arrange potatoes around lamb in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 140°F, about 50 minutes.
- Transfer lamb to large platter. Add artichoke mixture to roasting pan with potatoes; mix well. Continue roasting vegetables until tender, about 20 minutes. Surround lamb with vegetables. Garnish with oregano sprigs and carve roast at table.
EASTER LAMB ROASTED WITH ARTICHOKES AND POTATOES FROM THE MANI
Steps:
- 1. Preheat the oven to 375°F. In a mortar, crush together the leaves from one rosemary sprig, a scant teaspoon salt, a little pepper, and about 1/3 cup of the olive oil. Rub this mixture all over the lamb, then season generously with additional salt and pepper.
- 2. Place the lamb on a rack in a large roasting pan. Place the potatoes in the pan, toss with the remaining olive oil, add a cup of water, and season generously with salt and pepper. Add the remaining rosemary sprigs and half the lemon juice and mix in. Roast for about 30 minutes, tossing the potatoes occasionally and basting the lamb with the pan juices. Add the cleaned artichokes and a little more of the lemon juice and toss with the potatoes in the pan. Continue roasting, basting every 10 to 15 minutes, until the lamb is cooked to the desired doneness, 30 to 40 minutes. Greeks like their lamb medium-well, which will take about 1 hour and 10 minutes from start to finish. Season with additional salt, pepper, or lemon juice. Remove from the oven, let the meat stand for 20 minutes to settle the juices, then carve.
LAMB AND ARTICHOKE STEW (GREEK)
This is a delicious lamb stew. I love artichokes, and this is one of the things I would make for a special Sunday dinner.
Provided by evelynathens
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the lamb into 1 inch pieces.
- Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
- Slice each artichoke heart in half.
- Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
- Add the spring onions and cook for 3-4 minutes.
- Increase the heat to high and add the meat.
- Brown the meat until it becomes a rich, dark colour.
- Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
- Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
- Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
- Turn off heat.
- In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
- With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
- When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.
More about "easter lamb roasted with artichokes and potatoes from the mani food"
13 IMPRESSIVE LAMB RECIPES FOR EASTER DINNER | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
GREEK-STYLE ROAST LAMB, ARTICHOKES AND POTATOES | GOURMET ...
From gourmettraveller.com.au
Servings 6Estimated Reading Time 1 min
AN EASY EASTER DINNER MENU WITH ROAST LAMB AND SPRING ...
From marthastewart.com
RACK OF LAMB WITH ARTICHOKES, PURPLE POTATOES AND LICORICE ...
From foodandwine.com
4/5 (1)Category Rack of LambServings 6Total Time 1 hr 40 mins
- Preheat the oven to 350°. Squeeze the lemon half into a bowl of cold water; add it to the water. Snap off the outer leaves of 1 artichoke. Using a sharp knife, cut off the top half and peel the base and stem. Using a melon baller or a spoon, scoop out the furry choke; halve the artichoke lengthwise and add to the lemon water. Repeat with the remaining artichokes.
- Drain the artichokes; transfer to a medium saucepan. Add 1/2 cup of the oil, the garlic, mint, oregano sprigs and 1/4 cup of water; season with salt and pepper. Bring to a simmer, cover and cook over low heat until just tender, about 20 minutes. Keep warm in the saucepan.
- Set a rack over a baking sheet. Heat a large cast-iron skillet. Rub the lamb all over with 2 tablespoons of the oil and season with salt and pepper. Sear 1 rack of lamb at a time over moderately high heat, turning, until golden, about 5 minutes. Transfer to the baking sheet and roast for about 30 minutes for medium-rare; an instant-read thermometer inserted in the center will register 120°. Transfer to a cutting board and let rest for 10 minutes.
- Meanwhile, in a large saucepan, cover the potatoes with 2 inches of water, season with salt and bring to a boil. Cook over moderate heat until tender, about 20 minutes. Drain, reserving 1/2 cup of the cooking water. Return the potatoes to the saucepan and add the remaining 1/2 cup of oil and 1/4 cup of the reserved cooking water. Season with salt and coarsely mash with a fork; add more cooking water if necessary. Stir in the licorice powder, if using.
BEST SPINACH-AND-ARTICHOKE CROWN ROAST OF LAMB RECIPE ...
From delish.com
4/5 (1)Category Easter, DinnerCuisine AmericanTotal Time 1 hr 35 mins
LEG OF LAMB WITH ROASTED POTATOES - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 2 hrs 30 minsServings 12Calories 440 per serving
EASY SLOW COOKED GREEK LAMB WITH LEMON GARLIC POTATOES ...
From scrummylane.com
4.6/5 (27)Total Time 4 hrs 15 minsCategory Main MealCalories 266 per serving
GREEK EASTER LAMB - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
Reviews 18Estimated Reading Time 3 mins
LAMB AND ARTICHOKES AVGOLEMENO | KALOFAGAS.CA
From kalofagas.ca
Reviews 53Estimated Reading Time 5 mins
ROAST LEG OF LAMB WITH ARTICHOKES, FENNEL AND RED POTATOES
From foodnetwork.co.uk
Cuisine BritishCategory Main-CourseServings 8
EASTER LAMB ROASTED WITH ARTICHOKES AND POTATOES FROM …
From today.com
Author NBC Universal
RACK OF LAMB WITH ROASTED POTATOES - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
Estimated Reading Time 1 min
LAMB AND ROASTED POTATO AND ARTICHOKE SALADS - NYT COOKING
From cooking.nytimes.com
Cuisine MediterraneanCategory Dinner, Main CourseServings 6Total Time 1 hr
EASTER LAMB RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
ROAST LAMB WITH ARTICHOKES, ROSEMARY, LEMON AND POTATOES ...
From pinterest.co.uk
WHY DO ITALIANS EAT LAMB ON EASTER? - LA CUCINA ITALIANA
From lacucinaitaliana.com
AEGEAN STYLE ROASTED ARTICHOKES & POTATOES - DIANE KOCHILAS
From dianekochilas.com
EASTER LAMB ROASTED WITH ARTICHOKES AND POTATOES FROM THE ...
From tfrecipes.com
ODE TO A GRECIAN ARTICHOKE - DIANE KOCHILAS
From dianekochilas.com
ZESTY ROAST LAMB WITH ARTICHOKES AND NEW POTATOES | LAMB ...
From pinterest.com.au
GREEK-STYLE ROAST LAMB, ARTICHOKES AND POTATOES - 9KITCHEN
From kitchen.nine.com.au
ROAST LAMB WITH ARTICHOKES RECIPE | LAMB RECIPES | TESCO ...
From in.pinterest.com
ROASTED LAMB WITH POTATOES AND ARTICHOKES FOR EASTER ...
From youtube.com
ROAST LEG OF LAMB WITH ARTICHOKES - RECIPE | COOKS.COM
From cooks.com
EASTER LAMB ROASTED WITH ARTICHOKES AND …
From today.com
INDIA A DELHICIOUS TOUR | INDIA MAP, FOOD MAP, HAPPY HOLI ...
From in.pinterest.com
ROAST LAMB IS A MUST IN OUR EASY GREEK-INSPIRED EASTER ...
From marthastewart.com
EASTER RECIPES: LAMB LOIN WITH PARMESAN RISOTTO, OVEN ...
From huffingtonpost.co.uk
ROAST LAMB WITH ARTICHOKES AND POTATOES RECIPE | EAT ...
From eatsmarter.com
ROAST LAMB WITH ARTICHOKES, ROSEMARY, LEMON AND POTATOES ...
From crecipe.com
ROAST LAMB WITH ARTICHOKES RECIPE | LAMB RECIPES | TESCO ...
From tescohealthandwellbeing.com
ROAST LAMB WITH HASSELBACK POTATOES | EASTER | TESCO REAL ...
From pinterest.com
EASTER LAMB ROASTED WITH ARTICHOKES AND POTATOES FROM THE ...
From pinterest.com
TRADITIONAL ITALIAN ROASTED LAMB WITH POTATOES (EASTER ...
From flavoursholidays.co.uk
ROASTED LEG OF LAMB WITH ARTICHOKES FENNEL AND RED BLISS ...
From tfrecipes.com
EASY EASTER ROAST LAMB MENU - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love