Free Recipe Roast Spring Lamb with Artichokes
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Roast Spring Lamb with Artichokes Recipe
8 md Fresh artichokes
(or 8 jarred artichoke
-hearts; rinsed
Well and halved)
1/2 c Olive oil
6 Lamb shanks – (1 lb ea); cut
-1 thick
1 Onion; finely chopped
6 Garlic cloves; minced
1-1/2 c Lamb or beef stock
Salt; to taste
1/4 lb Finely-chopped serrano ham
Roast Spring Lamb with Artichokes Preparation
Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts. Preheat oven to 350 degrees. Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes. Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # WT-1B42 broadcast 09-23-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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