Name: Zesty roast lamb with artichokes and new potatoes
Prep time: 10 min
Cook time: 90 min
Total time: 1 h 40 min
Ingredients: 1½-2 kg leg of lamb; 4-5 rosemary sprigs, cut into pieces; 750g new potatoes, thickly sliced; 6 garlic cloves; 2 Tbsp olive oil; 1 jar artichoke hearts (approx400g); 1 lemon; 150 ml chicken stock or white wine

Zesty roast lamb with artichokes and new potatoes

10 Apr 2016

by Dinna

Prep Time

10 minutes

Cook Time

90 minutes

Total Time

1 hour, 40 minutes

Zesty roast lamb with artichokes and new potatoes

Background

Rosemary & 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

1½-2 kg leg of lamb
4-5 rosemary sprigs, cut into pieces
750g new potatoes, thickly sliced
6 garlic cloves
2 Tbsp olive oil
1 jar artichoke hearts (approx400g)
1 lemon
150 ml chicken stock or white wine

Instructions

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.