Recipes for the Web

Barrington Software Incorporated

Roast Leg of Lamb With Potatoes and Artichoke Hearts

For the lamb-.

I leg of lamb, about 8 pounds,

hip bone and excess fat removed by the butcher

5 cloves garlic, peeled and sliced thickly lengthwise

2 tablespoons olive oil

I tablespoon finely chopped fresh rosemary

I tablespoon lemon juice

11/2 tablespoons kosher salt

1/2 teaspoon freshly ground black pepper

For the potatoes and artichokes:

2 pounds small white potatoes, scrubbed and quartered

6 fresh artichoke hearts, each cut into 6 wedges

2 tablespoons olive oil

I teaspoon chopped fresh rosemary

I tablespoon kosher salt

1/4 teaspoon freshly ground black pepper.

1. Preheat oven to 500 degrees. With a paring knife, make small shits throughout the leg and

insert a slice of garlic in each. Place the leg in a roasting pan fitted with a rack. In a bowl, mix

together the oil, rosemary, lemon, salt and pepper. Using a pastry brush, coat the entire surface of

the leg with the mixture.

2. Place the leg in the oven and immediately lower temperature to 350 degrees. Roast until a meat

thermometer inserted into the thickest part of the leg and not touching the bone reads 130

degrees, about 11/2 to 2 hours.

3. In another large roasting pan, combine the potatoes, artichoke hearts, olive oil, rosemary, salt

and pepper and toss. When the lamb has cooked for I hour, put the vegetable pan in the oven as

well. Roast the vegetables, stirring occasionally, until browned and very tender, about 45 minutes.

Remove the vegetable pan, cover

and keep warm until ready to serve.

4. Remove the leg from the oven, cover loosely with foil and allow to sit for 15 minutes. Carve and

serve with the artichokes and potatoes.

Yield: 8 servings.

NYT 3/18/2001

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