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

Name: Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 12 baby artichokes; 5 bay leaves; 1 teaspoons crushed red pepper; 1 bottle dry white wine; 2 bulbs fennel, cut into 1/4-inch slices; 6 cloves garlic, thinly sliced; 10 servings Kosher salt; 4 kgs leg of lamb, boned*, reserving bones; 4 kgs Extra-virgin olive oil1 leg of lamb, boned*, reserving bones; 1 lemon, cut in 1/2; 907 grams red bliss potatoes, about 20, cut into quarters; 59 milliliters sprigs rosemary, finely chopped (about; 1 bundle thyme, about 10 sprigs tied together with string; 10 whole garlic cloves

Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes might be just the main course you are searching for. This recipe serves 10. This recipe covers 49% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 772 calories, 101g of protein, and 21g of fat per serving. A mixture of baby artichokes, olive oil1 leg of lamb, bundle thyme, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes about 2 hours and 10 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Cut the lamb into 2 equal halves and butterfly each half.

Ingredients you will need

Lamb

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.

Ingredients you will need

Rosemary

Garlic

Meat

Salt

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.

Ingredients you will need

Olive Oil

Rosemary

Garlic

Lamb

Meat

Salt

Cooking Oil

Roll each piece of lamb and tie with butcher twine.

Ingredients you will need

Lamb

Roll

Equipment you will use

Kitchen Twine

Sprinkle generously with salt. Reserve while you prepare the veggies.

Ingredients you will need

Salt

Fill a bowl with water and squeeze the lemon into the water and add the lemon halves as well.

Ingredients you will need

Lemon

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Artichoke

Cut the in half and add to bowl of lemon water.

Ingredients you will need

Lemon

Water

Equipment you will use

Bowl

Remvove the artichokes from the water and add with the fennel, potatoes, garlic and crushed red pepper to a large roasting pan.

Ingredients you will need

Red Pepper Flakes

Artichoke

Potato

Fennel

Garlic

Water

Equipment you will use

Roasting Pan

Drizzle with olive oil and sprinkle generously with salt.

Ingredients you will need

Olive Oil

Salt

Add the wine, thyme and bay leaves.

Ingredients you will need

Bay Leaves

Thyme

Wine

Nestle the lamb bones in the veggie mixture and place the 2 lamb roasts on the bones.

Ingredients you will need

Lamb Bones

Lamb

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.

Ingredients you will need

Olive Oil

Water

Lamb

Equipment you will use

Oven

Frying Pan