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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 15 mins
Total Time
2 hrs 45 mins
Servings: 8 people
Calories: 761 kcal
Course: Main Course , Dinner
Cuisine: Mediterranean

Ingredients

  • 4-5 pounds boneless leg of New Zealand grass-fed lamb
  • 3 tablespoons Mediterranean or Greek seasoning
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper plus more for serving
  • 2 heads garlic sliced in half
  • 2 whole shallots sliced in half
  • 2 14-ounce plain artichoke hearts drained, halved lengthwise
  • ½ bunch oregano plus more for serving
  • 1 cup dry white wine
  • ¼ cup olive oil
  • 1½ cups mint leaves divided
  • 1 lemon juiced and zested

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  4. 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.

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 Monounsaturated Fat 27g Cholesterol 166mg (55%) Sodium 1014mg (42%) Potassium 701mg (20%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 462IU (9%) Vitamin C 12mg (13%) Calcium 169mg (17%) Iron 6mg (33%)

Nutrition Facts

Serving: 8people

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.