Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Roast Spring Lamb with Artichokes
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- Level: Easy
- Total: 2 hr 30 min
- Prep: 1 hr
- Cook: 1 hr 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1054
- Total Fat
- 71 g
- Saturated Fat
- 27 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 10 g
- Sugar
- 3 g
- Protein
- 82 g
- Cholesterol
- 262 mg
- Sodium
- 1735 mg
- Level: Easy
- Total: 2 hr 30 min
- Prep: 1 hr
- Cook: 1 hr 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1054
- Total Fat
- 71 g
- Saturated Fat
- 27 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 10 g
- Sugar
- 3 g
- Protein
- 82 g
- Cholesterol
- 262 mg
- Sodium
- 1735 mg
Ingredients
Directions
- Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts.
- Preheat oven to 350 degrees F.
- Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes.
- Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm.
