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.
GREEK LAMB WITH SPINACH AND ARTICHOKES
Come home to the Mediterranean with this delicious slow cooker lamb recipe. Serve over hot cooked orzo and top with feta cheese.
Provided by BHG Test Kitchen
Time 8h
Number Of Ingredients 10
Steps:
- Trim fat from meat. Cut meat into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker stir together meat, beans, tomatoes, garlic, salt, and oregano.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in artichoke hearts and spinach.
- To serve, spoon lamb mixture over hot cooked orzo. If desired, sprinkle with cheese.
Nutrition Facts : Calories 432 kcal, Carbohydrate 43 g, Cholesterol 100 mg, Protein 41 g, SaturatedFat 4 g, Sodium 905 mg, Fat 11 g, UnsaturatedFat 5 g
ROAST LAMB WITH ARTICHOKES AND LEMONS
Provided by Jody Williams
Categories Lamb Roast Easter Dinner Artichoke Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Lamb and artichokes:
- Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12-15 minutes. Transfer lamb and oil to a roasting pan.
- Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
- Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2-2 hours. (Remove artichokes if they become too soft before meat is done.)
- Anchovy-herb oil and assembly:
- Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
- When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.
LAMB WITH ARTICHOKES, LEMON AND OLIVES
Provided by Food Network
Number Of Ingredients 31
Steps:
- For the lamb: Trim the lamb shoulder to remove all the fat and cube into medium size pieces. In a Dutch oven or large sauce pot heat the olive oil until hot and saute the onions until soft, about 3 to 4 minutes. Next, add the lamb pieces and cook for approximately 2 to 4 minutes. Add the saffron, pepper, parsley, bay leaves, 1 tablespoon cumin, and 1/3 teaspoon turmeric. Mix well and cook for an additional 5 minutes. Add the water, cover the pot, reduce the heat and simmer for 45 minutes to 1 hour. When the lamb is tender, transfer it to a separate casserole with a small amount of sauce to keep it warm. To the sauce add 1/2 cup green olives and allow the sauce to cook for 3 more minutes. Pour the sauce and artichokes over the lamb on the casserole plate and garnish the plate with fresh lemon slices as well as preserved lemon slices, and freshly chopped parsley. Serve immediately.
- For the Artichokes with Lemons and Olives: Heat the olive oil in a Dutch oven or stock pot, add onions, garlic, saffron, black pepper, cumin, salt and bay leaves, stir well and bring to a boil. Drain the artichokes from cold water and put in the casserole, cook for about 20 to 30 minutes. Then add olives, lemon juice and preserved lemon, reduce heat for another 10 minutes, and let simmer. Serve in a platter, pour lemon juice over artichokes and garnish with thin slices of lemon. Serve the artichokes as a vegetarian dish or as a garnish for lamb.
LAMB SHANKS WITH ARTICHOKE HEARTS
Make and share this Lamb Shanks With Artichoke Hearts recipe from Food.com.
Provided by 2Bleu
Categories Lamb/Sheep
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- Rub shanks with 1 tbsp lemon juice and season. In a skillet, saute shanks in olive oil and sear, turning to brown all sides.
- Transfer shanks to a casserole dish and sprinkle with remaining lemon juice, garlic, and oregano. Add onion and bake covered, for 2 1/2 hours.
- Add beef broth, wine, and artichoke hearts. raise heat to 350°F and bake covered for 30 minutes more.
- Transfer lamb and chokes to a platter to keep warm. Mix cornstarch and water in a cup. On stovetop, Add cornstarch mixture to the casserole dish and cook with the lamb juice on med-high heat to thicken.
LAMB CHOPS WITH ARTICHOKE HEARTS
A special blend of artichoke, onion, tomatoes, olives, and white wine make the perfect seasoning and sauce for your lamb chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Rinse chops; pat dry. Season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot but not smoking. Cook lamb in two batches, turning once, 4 to 5 minutes per side for medium-rare. Transfer to a platter; loosely cover with foil.
- Add onion and artichoke hearts to same skillet (add 1 tablespoon oil if skillet is dry). Cook over medium heat until softened and golden (do not brown), 3 to 5 minutes. Add wine; cook until almost all liquid is evaporated, about 3 minutes. Add stock and tomatoes; cover, and cook 3 minutes. Uncover; cook until sauce is reduced by half, 3 to 5 minutes. Stir in olives and zest. Season with salt and pepper.
- Spoon vegetables and sauce over lamb, and serve.
ARTICHOKES, LAMB, AND ORZO AVGOLEMONO
Make and share this Artichokes, Lamb, and Orzo Avgolemono recipe from Food.com.
Provided by Douglas Rohrer
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender.
- Drain fat from the meat and return the meat to pan.
- Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper.
- Bring to a boil, reduce heat, and cover.
- Simmer for 20 minutes.
- Add fresh or canned artichokes and simmer 10 minutes more, or till tender.
- Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling.
- Add pasta and reduce heat slightly.
- Boil for 5-8 minutes stirring occasionally.
- Immediately drain and return to warm pan; keep warm.
- In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth.
- Pour egg mixture into the lamb-artichoke mixture.
- Cook and stir over medium heat for 1 minute, or till thickened and bubbly.
- Cook and stir for 2 minutes more.
- Serve lamb mixture over hot cooked pasta.
- Garnish with parsley (optional).
LAMB STEAKS WITH ARTICHOKE SALAD
A meaty main or lovely lunch that will be ready in just 25 minutes
Provided by Good Food team
Categories Main course
Time 25m
Number Of Ingredients 8
Steps:
- Put the lamb in a bowl with the garlic, olive oil, paprika and some seasoning. Mix well then leave for 5 mins.
- Tear the chicory leaves into pieces and mix with the artichokes and watercress. Drizzle over a little of the reserved artichoke liquid.
- Heat a griddle pan or barbecue until smoking, then add the lamb. Cook for 5-6 mins, turning half way. Slice the lamb, arrange on top of the salad and pour over any juices. Serve with crusty bread if you like.
Nutrition Facts : Calories 544 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.81 milligram of sodium
LAMB WITH ARTICHOKES AND SUN-DRIED TOMATOES
Steps:
- Position rack in center of oven and preheat to 325°F. Heat 1 tablespoon reserved oil in heavy large pot or Dutch oven over high heat. Season lamb shanks lightly with salt and pepper. Add lamb to pot and cook until brown, turning frequently, about 6 minutes. Add garlic and stir 1 minute. Add canned tomatoes, broth and sun-dried tomatoes. Bring liquids to boil. Cover pot and bake lamb until almost tender, turning once, about 1 hour. Add artichoke hearts. Cover and bake until lamb is very tender, about 20 minutes. (Can be prepared up to 1 day ahead. Cool, cover and refrigerate.)
- Transfer lamb to plate. Spoon fat from surface of pan juices. Boil pan juices over high heat until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Return lamb to pot and rewarm over low heat.
LAMB WITH ARTICHOKES, A GREAT SIMPLE CLASSIC.
Lamb with artichokes, a great simple classic.
Provided by Enrica
Categories Ligurian recipes
Time 55m
Yield 4 people
Number Of Ingredients 9
Steps:
- Put a small pot of lightly salted water on the heat.
- In a skillet heat four tablespoons of oil, add the cloves of garlic, rosemary and lamb.
- Pepper and brown over high heat for ten minutes turning the pieces of lamb from time to time.
- Meanwhile, clean artichokes from the harder outer leaves, cut into quarters, remove the inner beard and soak in a bowl of water with a spoonful of flour to prevent oxidizing.
- When lamb is well roasted pour in white wine. Once evaporated add a ladle of hot water, cover and simmer for 20 minutes.
- Add more hot water if you see it drying out. Add the artichokes cut into quarters and cook for another 15 minutes adding a little hot water where necessary.
- Season to taste with salt and pepper.
- Serve hot.
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ROAST LAMB WITH ARTICHOKES AND LEMONS RECIPE - BON APPéTIT
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4.2/5 (37)Estimated Reading Time 2 minsServings 6
- Preheat oven to 325°. Heat oil in a large skillet over medium-high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12–15 minutes. Transfer lamb and oil to a roasting pan.
- Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands as you go, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
- Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1” from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1½–2 hours. (Remove artichokes if they become too soft before meat is done.)
- Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
LAMB WITH ARTICHOKES RECIPE - BON APPéTIT
From bonappetit.com
5/5 (7)Estimated Reading Time 3 minsServings 6-8
- Place a rack in middle of oven; preheat to 275°. If lamb is tied or trussed, remove any twine or netting. Sprinkle lamb all over with 3 Tbsp. sumac, 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, and 1 Tbsp. pepper.
- Reroll lamb so the fattier side is on top (it doesn’t have to be tight; you can just close it back up like a book). Using 3–4 pieces of kitchen twine, tie lamb in 2" intervals to close. Place bottom halves of both garlic heads, cut side up, in the center of a 13x9" baking dish and set lamb, fat side up, on top (the garlic acts as a makeshift, better-tasting wire rack). Scatter cloves from remaining top halves of garlic heads around lamb, then tuck artichokes and sprigs from ½ bunch oregano around. Pour in wine and oil; season vegetables with salt and pepper. Roast lamb and artichokes until a thermometer inserted into the thickest part of lamb registers 135° for medium-rare, 2–2½ hours.
- Remove lamb and artichokes from oven and increase temperature to 500° (taking the lamb out while the oven heats up prevents the meat from overcooking).Once oven temperature is at 500°, slide baking dish back into oven and roast until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges, 10–12 minutes. Carefully transfer lamb to a cutting board and let rest at least 20 minutes.
- Meanwhile, scatter half of mint leaves over artichokes and toss well to coat. Toss radishes, shallot, and vinegar in a small bowl to combine; season radish salad with salt and pepper.
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- In a large oven-safe pot, heat 1/2 tbsp of olive oil over medium heat. Add the lamb in two batches and saute until lightly browned. Remove the lamb to a bowl and set aside.
- Add the remaining 1/2 tbsp of olive oil; then add the onions, garlic, and salt. Saute until the onions are soft and golden brown, about 8 minutes. Add the red wine and bring to a boil.
- Cook the wine down for 2-3 minutes. Then stir in the tomato paste and pureed tomatoes, and add back the lamb. Once the stew comes to a boil again, cover it, and transfer it to the oven.
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- In the bottom of a medium tajine add the artichokes and sliced onions to create a bed for the lamb.
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- Start by trimming off excess fat from the meat. You don’t want to eliminate all fat complitely but remove most of it to avoid having too greasy dish at the end.
- In a large pan places on medium high heat add a generous splash of extra virgin olive oil and lamb. Let lamb pieces brown nicely on all sides.
- Reduce the heat and add parsley, sun-dried tomatoes cut in thin strips, peperoncino flakes and a generous splash of wine.
- Let simmer for a couple of minutes stirring and tossing everything a couple to time to coat the meat in all the juices.
RACK OF LAMB WITH ARTICHOKES, PURPLE ... - FOOD & WINE
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- 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.
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- In a large enameled cast-iron casserole, mix the oil with the salt, ginger, white and black pepper, saffron and turmeric. Add 4 of the blade chops in a single layer and cook over moderate heat, turning once, until lightly browned, about 15 minutes; transfer to a plate. Lightly brown the remaining 4 chops. Return the first 4 chops to the casserole and sprinkle the onion over the top. Tie the parsley and cilantro into a bundle and add it to the casserole along with the water and preserved lemon. Cover and bring to a boil, then cook over moderate heat until the lamb is just tender, about 30 minutes.
- Meanwhile, squeeze the lemon halves into a large bowl of cold water; add the halves. Working with 1 artichoke at a time, snap off the outer green leaves. Using a sharp knife, trim the stem to 1/2 inch and cut off the top two-thirds of the leaves. Peel the bottom and stem. Scrape out the hairy choke with a teaspoon, then drop the artichoke into the lemon water.
- Drain the artichokes and add them to the casserole, tucking them under and between the lamb chops, then add the peas. Cover and cook until the lamb and artichokes are very tender, about 20 minutes. Transfer the lamb, artichokes and peas to a platter and strain the juices into a small saucepan. Skim off the fat, then boil the juices until reduced to 1 cup, about 10 minutes. Pour the juices over the lamb and serve.
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- Add the lemon juice to a large bowl of water. Working with one artichoke at a time, remove the tough outer leaves and trim the stalk to 5 cm (2 inches) long. Peel the stalk using a vegetable peeler. Using kitchen scissors, trim the hard points from the outer leaves, then use a sharp knife to trim the top of the artichoke. Gently open out the leaves in the centre of the artichoke and, using a teaspoon, scrape out the hairy choke. Drop each artichoke into the acidulated water to stop them browning as you go.
- Bring a large saucepan of salted water to the boil. Add the artichokes to the boiling water and cook for 5 minutes. Remove using tongs and turn upside down to drain. When cool enough to handle, cut the artichokes into quarters and set aside.
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