member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Roast Spring Lamb with Artichokes

    Source of Recipe

    Food TV Network

    List of Ingredients

    8 medium fresh artichokes (or 8 jarred hearts, -- rinse and halve)
    1/2 cup olive oil
    6 lamb shanks (1 lb each) cut 1" thick
    1 onion, fine chopped
    6 cloves garlic, minced
    1 1/2 cups lamb or beef stock
    1/4 pound fine chopped serrano ham

    Recipe

    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 350ºF. 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. Yield: 4 to 6 servings.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â