Rosemary-Garlic Leg of Lamb with Artichokes

By ruthg

Makes 8 Servings
Total Time: 1 3/4 hours

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.

Nutrition Information: Per Serving
481 cal; 2g total fat (5g sat); 118mg chol; 1038mg sodium;26g total carbs; 5g fiber; 43g protein

Ingredients

• FOR THEF SAUCE:
• 1 onion, unpeeled, chopped
• 2 ribs celery, chopped
• 1 carrot, unpeeled, chopped
• 2 cloves garlic, smashed
• 1 bay leaf
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. tomato paste
• 314 cup dry red wine
• 2 Tbsp. unsalted butter
• 2 Tbsp. all-purpose flour
• 2 cups low-sodium beef broth
• 1 tsp. red wine vinegar
• Salt and black pepper to taste
• FOR THE LAMB AND VEGETABLES:
• 6 cloves garlic
• 1/2 cup fresh rosemary
• 1/2 cup extra-virgin olive oil
• 3 Tbsp. fresh lemon juice
• 1 Tbsp. anchovy paste
• 1 Tbsp. kosher salt
• 2 tsp. minced lemon zest
• 1 1/2 tsp. black pepper
• 1/2 tsp. red pepper flakes
• 1 boneless leg of lamb (4-5 lb.)
• 8 fresh baby artichokes or 2
• boxes frozen, thawed (9 oz. each)
• 1 1/2 lb. baby red potatoes, halved
• 1 1/2 lb. peeled shallots
• 2 lemons, quartered

Details

Servings 8
Preparation time 205mins
Cooking time 205mins

Preparation

Step 1

For the Sauce:
Saute onion, celery, carrot, 2 cloves, garlic and bay leaf in 2 Tbsp oil for the sauce in a saucepan ovre 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 over to 425 degrees.

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-liike. (Reserve 1/2 cup paste for the vetetables.