Lamb With Artichokes And Sun Dried Tomatoes Recipes

STUFFED GREEK LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
• Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
• Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.

ROASTED RACKS OF LAMB WITH ARTICHOKES, RED ONIONS, AND GARLIC CLOVES

Steps:

• Into a bowl of water squeeze juice from 2 lemon quarters, dropping squeezed quarters into water. Break off and discard stem of 1 artichoke. Bend back outer leaves until they snap off close to base and remove several more layers of leaves until pale inner leaves are reached. Trim base and sides of artichoke with a very sharp stainless-steel knife and cut off the top 1 1/2 inches. Cut artichoke into quarters and cut away choke and spiky purple-tipped leaves. Rub artichoke quarters all over with a remaining lemon quarter and drop them into bowl of water. Prepare remaining 3 artichokes in same manner, using other lemon quarter if necessary .
• Preheat oven to 475°F.
• In a saucepan of boiling salted water blanch artichokes 3 minutes and with a slotted spoon transfer to a bowl. In boiling salted water blanch Jerusalem artichokes 5 minutes and drain.
• In a flameproof roasting pan, 17 by 11 1/2 by 2 inches, toss artichokes, Jerusalem artichokes, onions, and garlic cloves with 2 tablespoons olive oil and salt and pepper to taste. Roast vegetables in middle of oven 20 minutes.
• While vegetables are roasting, heat a heavy 12-inch skillet over moderately high heat until hot. While skillet is heating, season lamb racks with salt and pepper. Add vegetable oil to skillet and brown lamb, meaty sides down, 2 minutes. Turn lamb over and brown 2 minutes more. Transfer lamb to a plate and cool slightly.
• In a small bowl stir together chopped garlic, oregano, coarse salt, freshly ground pepper, and remaining 2 teaspoons olive oil and rub all over lamb.
• Remove pan from oven and stir vegetables. Arrange lamb over vegetables, rib sides down, and roast 20 minutes, or until a meat thermometer inserted in fleshy section registers 130°F. for medium-rare.
• Remove 8 garlic cloves from pan and squeeze garlic out of skins into a blender. Add broth and blend until smooth. Transfer remaining vegetables and lamb to a heated platter, reserving juices in pan, and let rest, covered loosely, 10 minutes.
• To pan add garlic broth and salt and pepper to taste and on top of stove deglaze over moderately high heat, scraping up brown bits. Boil sauce until thickened slightly and transfer to a sauceboat.
• Cut lamb racks in half or into individual chops and serve with vegetables and sauce.

LAMB, ARTICHOKE AND TOMATO STEW

Steps:

• In very large frying pan, melt butter.
• Add lamb and saute until lightly browned.
• Remove lamb and saute onions, garlic and parsley in pan drippings until tender.
• Put lamb, onions, garlic, and parsley in a large pot.
• Add salt, pepper, tomato paste, and wine, simmering, covered, until lamb is tender (about 1 1/2 hours).
• Add artichokes, mint, lemon juice, and tomatoes and simmer another 1 1/2 hours.

LAMB WITH ARTICHOKES AND SUN-DRIED TOMATOES

Steps:

• Position rack in center of oven and preheat to 325°F. Heat 1 tablespoon reserved oil in heavy large pot or Dutch oven over high heat. Season lamb shanks lightly with salt and pepper. Add lamb to pot and cook until brown, turning frequently, about 6 minutes. Add garlic and stir 1 minute. Add canned tomatoes, broth and sun-dried tomatoes. Bring liquids to boil. Cover pot and bake lamb until almost tender, turning once, about 1 hour. Add artichoke hearts. Cover and bake until lamb is very tender, about 20 minutes. (Can be prepared up to 1 day ahead. Cool, cover and refrigerate.)
• Transfer lamb to plate. Spoon fat from surface of pan juices. Boil pan juices over high heat until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Return lamb to pot and rewarm over low heat.