Lunch / Dinner
Rosemary-Garlic Leg of Lamb with Artichokes
Most supermarkets sell BRT legs of lamb, which is a butcher's term for boned, rolled, and tied. BRT legs should be unrolled and trimmed of excess fat. The sauce can be made two to three days in advance and reheated while the lamb rests.
Ingredients
FOR THE SAUCE:
FOR THE LAMB AND VEGETABLES:
Instructions
_For_ the sauce, sauté onion, celery, carrot, 2 cloves garlic, and bay leaf in 2 Tbsp. oil for the sauce in a saucepan over medium-high heat until browned, 5 minutes. Stir in tomato paste; cook 1 minute. Deglaze pan with wine; reduce until liquid is nearly evaporated.
Whisk in butter and flour until butter is melted. Add broth and whisk until smooth, scraping up bits on bottom of pan. Bring to a boil and reduce to a simmer. Cook until thickened, 2 minutes. Strain and discard solids. Stir in vinegar and season with salt and pepper.
Preheat oven to 425°.
_For_ the lamb and vegetables, process 6 cloves garlic, rosemary, 1/2 cup oil, lemon juice, anchovy paste, salt, zest, black pepper, and pepper flakes in a food processor until paste-like. (Reserve 1/2 cup paste for the vegetables).
Remove outer netting around lamb (if present), unroll, and trim excess fat. Rinse lamb, then pat dry with paper towels. Cut 3 pieces of butcher string into 1-to 2-ft. lengths. Place lamb flat on a cutting board and coat the inside of the leg with half of remaining paste. Roll leg up jelly roll-style and tie with string at 3-inch intervals, trimming excess string. Spread remaining paste over the outside of the lamb. Place inside a roasting pan; roast lamb 20 minutes.
Remove outer petals of artichokes until you reach the yellow-green core. Cut off top inch, trim the stems, then slice in half. (If not using right away, soak in cold water with lemon juice or vinegar until ready to roast.) Toss artichokes, potatoes, shallots, and lemons with reserved 1/2 cup paste.
Remove pan from oven and arrange vegetables around lamb. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 135° for medium, 30–45 minutes. Transfer lamb to a cutting board, tent loosely with foil, and rest 15–20 minutes. Remove string and carve into 1-inch-thick slices. Transfer meat and vegetables to a serving platter; serve with sauce.
Coat the inside of the lamb with the paste, role and tie it, then coat the outside with more paste.
Toss vegetables with reserved paste and add to the roasting pan after lamb has cooked 20 minutes.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 482
% Daily Value*
Total Fat 24g 36%
Saturated Fat 5g 25%
Cholesterol 118mg 39%
Sodium 1038mg 43%
Carbs 26g 8%
Fiber 5g 20%
Protein 43g
*Percent Daily Values are based on a 2,000 calorie diet.