Roasted Leg of Lamb with Marinated Artichokes

Name: Roasted Leg of Lamb with Marinated Artichokes
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8 people
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; 2 heads garlic; 2 whole shallots; 2 14-ounce plain artichoke hearts; ½ bunch oregano; 1 cup dry white wine; ¼ cup olive oil; 1½ cups mint leaves; 1 lemon

User Reviews

5.0

15 reviews

Excellent

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

Roasted Leg of Lamb with Marinated Artichokes

Demi Owens

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This spice crusted Roasted Leg of Lamb with Marinated Artichokes is easy to make, serves a crowd and is the perfect spring supper recipe

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Ingredients

Servings

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

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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.

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

Show Details

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 kcal

% 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%