Zesty roast lamb with artichokes and new potatoes
Rosemary and garlic studded roast lamb is of course a classic, much loved dish. In this version I cook it together with new potatoes, artichokes and lemon, making it zesty and zingy. Perfect for an Easter dinner or any Sunday lunch during spring-time.
Ingredients
Method
- Preheat the oven to 180°C.
- Thinly slice two of the garlic cloves, peel & squash the rest. Thickly slice the potatoes.
- Make slits all over the lamb, using a sharp knife, then push a slice of garlic and a bit of rosemary into each. Season with salt and pepper and rub some oil all over the meat.
- Put the potatoes and garlic cloves into a roasting tray. Drizzle with the olive oil, season and toss. Scatter over the remaining rosemary sprigs. Put the lamb on top and cover loosely with foil.
- Roast for 40 minutes, then remove the foil.
- Slice the lemon and drain the artichoke hearts. Add these to the potatoes, then cook in the oven for 15 minutes.
- Take the tray out of the oven and pour over the stock.
- Turn up the temperature to 200°C and roast for a further 20 minutes for medium or longer for well-done.
- Remove the tray from the oven and cover the lamb loosely with foil. Let it rest for 15-20 minutes, then carve & serve with the potatoes, artichokes, lemons and the juices.