Lamb with Artichokes and Lemon
Herb Crusted Leg of Lamb
All Purpose Lamb Rub

Lamb with Artichokes and Lemon

Serves 6

Ingredients:
3 pounds lamb leg, cut into 1 inch cubes
1 tsp salt
1 tsp oregano
¼ tsp pepper
2 tbsp oil
6 cloves garlic, minced
2 tbsp lemon juice
½ cup lamb or beef stock
2 - 9 oz packages frozen artichokes
¼ cup unsalted butter
parsley

Preparation:
Combine lamb with salt, pepper and oregano. Brown lamb in oil in a large skillet. Stir and cook until tender (about 20 minutes). Remove lamb from pan and keep warm. Add garlic and sauté 1 minute. Pour off stock reserving ½ cup in the pan. Add lemon juice, lamb or beef stock and artichoke. Cover and simmer until artichoke is tender (about 5 minutes). Uncover and cook until liquid is reduced to glaze (about 3 minutes). Return meat to pan, stirring to coat with sauce. Add butter, 1 tbsp at a time until sauce in the desired consistency. Sprinkle with parsley.

Back to Top

Herb Crusted Leg of Lamb

Serves 6-8

Ingredients:
1 Ontario Fresh Premium Leg of Lamb (4-5 lbs)
¼ cup of butter, softened
2 tbsp fine dry bread crumbs
1 large or 2 small cloves of garlic, minced
1 tsp whole rosemary, crushed
½ tsp marjoram leaves
½ tsp salt
¼ tsp pepper

Preparation:
Combine butter, bread crumbs, garlic, rosemary, marjoram, salt and pepper. Mix well. Spread evenly over leg of lamb. Place lamb, fat side up, on rack in large shallow roasting pan. Cover with wax paper and let stand at room temperature for 1 hour. Roast lamb, uncovered, at 325° for 18 to 20 minutes per pound until medium (internal temperature 155°F/70°C). Or adjust cooking time to taste.

Back to Top