Easter Lamb Roasted With Artichokes And Potatoes From The Mani Food

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ROASTED LEG OF LAMB WITH ARTICHOKES, FENNEL AND RED BLISS POTATOES



Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes image

Provided by Anne Burrell

Categories     main-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 14

1 (8 to 10-pound) leg of lamb, boned*, reserving bones
Kosher salt
8 sprigs rosemary, finely chopped (about 1/4 cup)
6 cloves garlic, thinly sliced
Extra-virgin olive oil1 (8 to 10-pound) leg of lamb, boned*, reserving bones
1 lemon, cut in 1/2
12 baby artichokes
2 bulbs fennel, cut into 1/4-inch slices
2 pounds red bliss potatoes, about 20, cut into quarters
10 whole garlic cloves
1/2 teaspoon crushed red pepper
1 bottle dry white wine
1 bundle thyme, about 10 sprigs tied together with string
5 bay leaves

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



Roast Lamb For Easter Recipe by Tasty image

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

6 tablespoons olive oil
¼ cup fresh rosemary
6 cloves garlic
3 shallots
½ tablespoon dried thyme
2 teaspoons pepper
3 ½ teaspoons salt
5 lb leg of lamb, boneless
1 carrot
potato
onion
4 cloves garlic
salt, to taste
pepper, to taste
olive oil
8 slices garlic bread

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



One-pan lamb with hasselback potatoes image

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

1 leg of lamb , about 2kg
2 garlic bulbs
15 sprigs rosemary
15 sprigs thyme
1.7kg medium-sized potatoes (Maris Piper work well), unpeeled
14 bay leaves
4 tbsp olive oil
1 lemon , juiced

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



Perfect Roasted Leg of Lamb image

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

1 4 to 5 pound leg of lamb, (bone-in, fat trimmed)
Salt and pepper
Extra virgin olive oil
5 garlic cloves, (peeled and sliced; more for later)
2 cups water
8 gold potatoes, (peeled and cut into wedges)
1 yellow onion, (peeled and cut into wedges)
1 teaspoon paprika, (more for later)
1 teaspoon all-natural garlic powder
Fresh parsley for garnish, (optional)
15 garlic cloves, (peeled)
2 tablespoons dried oregano
2 tablespoons dried mint flakes
1 tablespoons paprika
1/2 tablespoons nutmeg
1/2 cup Extra virgin olive oil
2 lemons, (juice of)

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



Roasted Easter Lamb image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 7

1/2 lamb, about 10 to 15 pounds
1/2 cup white wine vinegar
1/2 teaspoon dried oregano
1/2 cup olive oil
1 tablespoon salt
1/2 tablespoon pepper
Chopped parsley, for garnish

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



Roasted Potatoes and Artichokes image

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

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

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



Roast Leg of Lamb with Potatoes, Artichokes and Olives image

Categories     Food Processor     Herb     Lamb     Olive     Potato     Roast     Artichoke     Bon Appétit

Yield Serves 8

Number Of Ingredients 12

1/2 cup (packed) fresh oregano leaves (about 3 bunches)
8 large garlic cloves
1 tablespoon coarse salt
1 tablespoon ground black pepper
1 4-pound semi-boneless leg of lamb, fat trimmed
4 tablespoons olive oil
5 tablespoons fresh lemon juice
4 medium artichokes, stems and tops trimmed
1 lemon, halved
24 brine-cured black olives (such as Kalamata)
6 8-ounce white potatoes, each cut lengthwise into 6 wedges
Fresh oregano sprigs

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



Easter Lamb Roasted with Artichokes and Potatoes from the Mani image

Categories     Lamb     Potato     Roast     Easter     Low/No Sugar     Wheat/Gluten-Free     Lemon     Rosemary     Artichoke     Spring     Healthy

Yield Makes 4 to 6 servings

Number Of Ingredients 7

3 to 4 fresh rosemary sprigs, to taste
Salt and freshly ground black pepper to taste
1 cup extra-virgin olive oil
One 3- to 4-pound leg of spring lamb, bone in, trimmed of fat
2 pounds all-purpose potatoes, such as Yukon Gold, peeled and quartered
Juice of 4 to 6 lemons, to taste
12 artichokes, cleaned

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)



Lamb and Artichoke Stew (Greek) image

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

1 1/2 lbs boned spring lamb
12 -16 artichokes
2 tablespoons minced fresh dill
2 lemons, juice of, plus
1 lemon, sliced, and
1 lemon, zest of, grated
3 -4 tablespoons extra virgin olive oil
1 medium onion, minced
5 spring onions, minced
1 cup meat stock, hot, plus
2 tablespoons meat stock, hot
salt, freshly ground pepper to taste
1 egg
1 egg yolk
1 1/2 teaspoons cornflour

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.

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From crecipe.com


ROAST LAMB WITH ARTICHOKES RECIPE | LAMB RECIPES | TESCO ...
Celebrate Easter with a delicious roast – gorgeous roast lamb with roast potatoes & artichokes. Find more Easter ideas & roast recipes at Tesco Real Food. Skip to content. It’s back! You can browse recipes and add ingredients straight into your groceries basket with our shopping tool – shopping has never been so easy.
From tescohealthandwellbeing.com


ROAST LAMB WITH HASSELBACK POTATOES | EASTER | TESCO REAL ...
Feb 9, 2016 - For an easy roast lamb recipe, try this roast leg of lamb with an anchovy crust and hassleback potatoes. For more lamb recipes head to Tesco Real Food.
From pinterest.com


EASTER LAMB ROASTED WITH ARTICHOKES AND POTATOES FROM THE ...
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From pinterest.com


TRADITIONAL ITALIAN ROASTED LAMB WITH POTATOES (EASTER ...
Instructions: Wash the pieces of lamb and dry them with kitchen paper. Place the pieces in a bowl, add the sage, rosemary, juniper essence and 2 cloves of garlic. Pour 2 or 3 glasses of white wine, a generous glug of olive oil, and the juice of half a lemon over the top. Cover the bowl with cling film.
From flavoursholidays.co.uk


ROASTED LEG OF LAMB WITH ARTICHOKES FENNEL AND RED BLISS ...
Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes artichokes, potatoes, lemon, garlic, thyme, rosemary, wine, fennel, bay Ingredients 1 (8 to 10-pound) leg of lamb, boned*, reserving bones Kosher salt 8 sprigs rosemary, finely chopped (about 1/4 cup) 6 cloves garlic, thinly sliced Extra-virgin olive oil 1 lemon, cut in 1/2 12 baby artichokes 2 bulbs fennel, …
From tfrecipes.com


EASY EASTER ROAST LAMB MENU - BBC FOOD
Easy Easter roast lamb menu. This easy roast lamb recipe is the perfect centrepiece for your Easter feast with some cheesy leeks. Serve with the …
From bbc.co.uk


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