Leg Of Lamb With Artichokes
Tender leg of lamb roasted with garlic, lemon, and herbs, then complemented by savory tomato sauce and artichokes for a hearty, flavorful meal perfect for gatherings.
Ingredients
Instructions
- Rub the cut edges of the lamb with 1 clove of garlic and sprinkle with the juice of half a lemon.
- Roll the lamb and tie at 1 1/2-inch intervals to secure.
- Cut slits in the lamb and insert slivers of 1 clove of garlic into the slits.
- Rub the lamb with remaining lemon juice, oregano, salt, and pepper.
- Place the lamb in a roasting pan.
- Roast at 400°F for 30 minutes.
- Reduce oven temperature to 350°F.
- Continue roasting until the internal temperature reaches 130°F, basting frequently with pan drippings.
- Skim the drippings from the pan.
- Add tomato sauce, water, and lemon slices to the pan.
- Roast for an additional 15 minutes.
- Add artichoke hearts to the pan.
- Roast for another 15 minutes or until the meat thermometer reads 150-160°F for medium, basting frequently.
- Place the lamb on a heated platter.
- Arrange the artichoke hearts around the lamb.
- Strain the sauce and serve it alongside the lamb.
Tips & Substitutions
For a more intense flavor, marinate the lamb in olive oil, garlic, and herbs overnight. If you don't have fresh oregano, dried oregano works fine. Make sure to let the lamb rest before slicing to allow the juices to redistribute. Pairing this dish with roasted vegetables can enhance its Mediterranean flavors, similar to those found in Greek Lamb Stew.
Serving Suggestions
Serve the leg of lamb with a side of roasted potatoes or a fresh Mediterranean salad to balance the rich flavors. The artichoke hearts add a lovely touch; consider pairing this dish with a glass of red wine for a complete experience. It also goes well with a light pasta salad for a delightful contrast.
Storage & Reheating
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb in a preheated oven at 325°F until warmed through, adding a splash of broth to keep it moist. You can also slice it and use it in sandwiches or salads for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Leg Of Lamb With Artichokes contains roughly 578 calories, with 19g protein, 150g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (304% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 752mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can use a shoulder of lamb or even a beef roast if you prefer. Adjust the cooking time based on the cut's size and thickness, ensuring it reaches the desired internal temperature.
How can I make this dish ahead of time?
You can prepare the lamb and season it the night before, then refrigerate it. On the day of serving, simply roast it according to the instructions. Leftovers also taste great and can be reheated for a quick meal.
What can I serve with the leftover sauce?
The sauce can be used as a flavorful base for pasta or drizzled over roasted vegetables. It's also great as a dipping sauce for crusty bread, adding a Mediterranean touch to your meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).