5 from 4 votes
Easter Dinner: Roasted Leg of Lamb with Marinated Artichokes
This spice crusted Roasted Leg of Lamb with Marinated Artichokes is easy to make, serves a crowd and is the perfect Easter dinner recipe
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Servings:
8
people
Calories:
761 kcal
Course:
Main Course, Dinner
Cuisine:
Mediterranean
Ingredients
- 4-5 pounds lamb leg boneless; New Zealand grass-fed
- 3 tablespoons Mediterranean seasoning or Greek seasoning
- 1 tablespoon kosher salt
- 1 tablespoon black pepper plus more for serving, freshly ground
- 2 heads garlic sliced in half
- 2 whole shallot sliced in half
- 2 ounce artichoke hearts drained, halved lengthwise, plain
- ½ bunch oregano plus more for serving
- 1 cup white wine dry
- ¼ cup olive oil
- 1½ cups mint divided, leaves
- 1 lemon juiced and zested
Instructions
- Place a rack in the middle of the oven; preheat to 275°. If lamb is tied or trussed, remove any twine or netting and sprinkle the lamb all over with Mediterranean seasoning, kosher salt and pepper. Pat the mixture into the lamb so it adheres.
- Truss the lamb with the fattier side on top. Using 3–4 pieces of kitchen twine, tie lamb in 2" intervals to close. Place bottom halves of both garlic heads and all the halved shallots, cut side up, in the center of a 13x9" baking dish and set lamb, fat side up, on top of the garlic and shallots. Scatter the remaining garlic cloves around the lamb, along with the artichokes and oregano sprigs. Pour in wine (or stock if you don’t cook with wine) and oil and season vegetables with salt and pepper. Roast lamb and artichokes until a thermometer inserted into the thickest part of lamb registers 135° for medium-rare, 2–2½ hours.
- Remove the lamb and artichokes from oven and increase temperature to 500°. Once oven temperature is at 500°, slide baking dish back into oven and roast until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges, about 10 minutes. Carefully transfer lamb to a cutting board and let rest for at least 30 minutes
- Thinly slice lamb and arrange on a platter or serve directly on a cutting board and spoon some of the artichoke mixture and any pan juices over. Scatter the oregano leaves, mint leaves, lemon juice and zest on top. Serve immediately.
Cup of Yum
Notes
- If you've never tried cooking lamb, this is an easy method. Following a trusted recipe is the best way to get a good flavor that isn't gamey.
Nutrition Information
Calories
761kcal
(38%)
Carbohydrates
10g
(3%)
Protein
39g
(78%)
Fat
60g
(92%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
27g
(135%)
Cholesterol
166mg
(55%)
Sodium
1014mg
(42%)
Potassium
701mg
(15%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
462IU
(9%)
Vitamin C
12mg
(13%)
Calcium
169mg
(17%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 761
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 10g | 3% |
| Protein | 39g | 78% |
| Fat | 60g | 92% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 27g | 135% |
| Cholesterol | 166mg | 55% |
| Sodium | 1014mg | 42% |
| Potassium | 701mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 12mg | 13% |
| Calcium | 169mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.