Roast Lamb With Tomatoes And Artichoke Hearts Recipes

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STUFFED GREEK LEG OF LAMB



Stuffed Greek Leg of Lamb image

Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes.

Provided by poker playing chef

Categories     World Cuisine Recipes     European     Greek

Time 1h55m

Yield 8

Number Of Ingredients 9

1 (3 1/2) pound leg of lamb, butterflied
olive oil, or as needed
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package crumbled feta cheese
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
3 cloves garlic, minced
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.5 g, Cholesterol 105.2 mg, Fat 25.7 g, Fiber 2.9 g, Protein 29.6 g, SaturatedFat 10 g, Sodium 602.3 mg, Sugar 1.2 g

ROAST LEG OF LAMB WITH RAGOUT OF WHITE BEANS, GARBANZO BEANS, ARTICHOKE, PANCETTA AND OVEN DRIED TOMATOES



Roast Leg of Lamb with Ragout of White Beans, Garbanzo Beans, Artichoke, Pancetta and Oven Dried Tomatoes image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 25

2 cups fresh bread crumbs
6 cloves finely chopped garlic
2 tablespoons chopped rosemary
2 tablespoons chopped parsley
3 tablespoons olive oil
3/4 tablespoons Dijon mustard
Salt and freshly ground black pepper
Leg of lamb (6 to 7 pounds), boned
1/2 pound white beans, soaked and cooked (reserve 1/3 cup cooking liquid)
1/2 pound garbanzo beans, soaked and cooked (reserved 1/3 cup cooking liquid)
4 artichoke hearts, quartered and simmered in white wine, onion and water (reserve 1/3 cup cooking liquid
2 tablespoons olive oil
2 shallots, finely sliced
1 large carrot, diced
1 stalk celery, diced
1/3 cup white bean cooking liquid
1/3 cup garbanzo bean cooking liquid
1/3 cup artichoke cooking liquid
3 cups chicken stock
2 tablespoons unsalted cold butter
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped fresh parsley
Salt and freshly ground pepper
1/4 pound pancetta, julienned, Sauteed until crisp
4 oven-dried tomatoes

Steps:

  • For the Lamb: Preheat the oven to 475 degrees F. Combine the crumbs, garlic, herbs, olive oil and mustard in a small bowl. Season with salt and pepper. Place the lamb on a rack in a baking pan. Season the lamb with salt and pepper to taste. Spread half of mustard mixture on inside of lamb. Roll and secure with string. Sear lamb on all sides and bake in the oven for 15-20 minutes, until lightly golden. Reduce the heat to 350 degrees, remove the lamb and spread the remaining 1/2 of mustard mixture evenly over the top. Return to the oven and continue roasting until medium rare, about 1 1/4 hours. Let rest 10 minutes and slice thinly on the bias.
  • For the Bean Ragout: Heat olive oil in a medium saucepan over medium heat. Add shallots, carrots and celery and sweat for 5 to 7 minutes. Increase heat to high and add the cooking liquids and chicken stock. Cook until reduced to 2 cups and strain. Place the beans and artichokes in the saucepan and add the stock. Cook until the liquid has reduced to 1/4 cup. Add the butter, thyme and parsley and season with salt and pepper to taste. Spoon the mixture onto a platter and top with the pancetta and tomatoes.

LAMB WITH ARTICHOKES, LEMON AND OLIVES



Lamb with Artichokes, Lemon and Olives image

Provided by Food Network

Number Of Ingredients 31

2 pounds lamb shoulder, trimmed and cut
2 ounces extra virgin olive oil
3 large onions, finely chopped
1 cup finely chopped parsley
1 pinch saffron
1 teaspoon black pepper
3 bay leaves
1 tablespoon cumin
3 cloves garlic
1/3 teaspoon turmeric
Salt to taste
4 cups water
1 preserved lemon, cubed
1/2 cup green olives
1/2 preserved lemon cut into 1/3-inch thick rounds
Lemon sliced, for garnish
Chopped parsley, for garnish
3 large artichokes, quartered, and covered in cold water
1 large onion diced in 2-inch cubes
4 cloves garlic, finely diced
3 bay leaves
3 stems parsley
1/2 teaspoon cumin
1/4 teaspoon black pepper
Pinch of saffron
2 ounces olive oil
15 green olives or kalamata olives
1 juice of a lemon
Salt to taste
3 cups of water
Lemon slices, for garnish

Steps:

  • For the lamb: Trim the lamb shoulder to remove all the fat and cube into medium size pieces. In a Dutch oven or large sauce pot heat the olive oil until hot and saute the onions until soft, about 3 to 4 minutes. Next, add the lamb pieces and cook for approximately 2 to 4 minutes. Add the saffron, pepper, parsley, bay leaves, 1 tablespoon cumin, and 1/3 teaspoon turmeric. Mix well and cook for an additional 5 minutes. Add the water, cover the pot, reduce the heat and simmer for 45 minutes to 1 hour. When the lamb is tender, transfer it to a separate casserole with a small amount of sauce to keep it warm. To the sauce add 1/2 cup green olives and allow the sauce to cook for 3 more minutes. Pour the sauce and artichokes over the lamb on the casserole plate and garnish the plate with fresh lemon slices as well as preserved lemon slices, and freshly chopped parsley. Serve immediately.
  • For the Artichokes with Lemons and Olives: Heat the olive oil in a Dutch oven or stock pot, add onions, garlic, saffron, black pepper, cumin, salt and bay leaves, stir well and bring to a boil. Drain the artichokes from cold water and put in the casserole, cook for about 20 to 30 minutes. Then add olives, lemon juice and preserved lemon, reduce heat for another 10 minutes, and let simmer. Serve in a platter, pour lemon juice over artichokes and garnish with thin slices of lemon. Serve the artichokes as a vegetarian dish or as a garnish for lamb.

ROAST LEG OF LAMB WITH POTATOES, ARTICHOKES AND OLIVES



Roast Leg of Lamb with Potatoes, Artichokes and Olives image

Categories     Food Processor     Herb     Lamb     Olive     Potato     Roast     Artichoke     Bon Appétit

Yield Serves 8

Number Of Ingredients 12

1/2 cup (packed) fresh oregano leaves (about 3 bunches)
8 large garlic cloves
1 tablespoon coarse salt
1 tablespoon ground black pepper
1 4-pound semi-boneless leg of lamb, fat trimmed
4 tablespoons olive oil
5 tablespoons fresh lemon juice
4 medium artichokes, stems and tops trimmed
1 lemon, halved
24 brine-cured black olives (such as Kalamata)
6 8-ounce white potatoes, each cut lengthwise into 6 wedges
Fresh oregano sprigs

Steps:

  • Finely mince 1/2 cup oregano, garlic, salt and pepper in processor. Place lamb in large roasting pan. Rub lamb with 2 tablespoons olive oil. Spread 4 tablespoons oregano mixture over lamb, reserving remainder. Arrange lamb so that fat side is up. Let stand at room temperature 1 hour.
  • Meanwhile, fill large pot with cold water. Add 4 tablespoons lemon juice to water. Cut 1 artichoke lengthwise into 8 wedges. Rub cut surfaces of artichoke with lemon half to prevent discoloring. Cut away choke and discard, leaving artichoke wedges intact. Place artichokes in pot with water . Repeat with remaining artichokes. Boil artichokes until almost tender, about 15 minutes. Drain. Transfer to large bowl. Add olives, 1 tablespoon lemon juice and 1 teaspoon oregano mixture to artichokes; toss to coat. Set aside.
  • Preheat oven to 450°F. Roast lamb 10 minutes. Reduce temperature to 350°F.
  • Meanwhile, mix potatoes, 2 tablespoons oil and oregano mixture in bowl.
  • Arrange potatoes around lamb in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 140°F, about 50 minutes.
  • Transfer lamb to large platter. Add artichoke mixture to roasting pan with potatoes; mix well. Continue roasting vegetables until tender, about 20 minutes. Surround lamb with vegetables. Garnish with oregano sprigs and carve roast at table.

ROAST SPRING LAMB WITH ARTICHOKES



Roast Spring Lamb with Artichokes image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 8

8 medium fresh artichokes (or 8 jarred artichoke hearts, rinsed well and halved)
1/2 cup olive oil
6 (1-pound) lamb shanks, cut 1-inch thick
1 onion, finely chopped
6 garlic cloves, minced
1 1/2 cups lamb or beef stock
Salt
1/4 pound finely chopped serrano ham

Steps:

  • 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 F.
  • 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.

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



Roasted Racks of Lamb with Artichokes, Red Onions, and Garlic Cloves image

Categories     Garlic     Herb     Lamb     Onion     Vegetable     Roast     Lemon     Rack of Lamb     Artichoke     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 14

1 lemon, quartered
4 artichokes
1 pound Jerusalem artichokes (sunchokes)*, peeled and cut into 1-inch wedges
4 medium red onions (about 1 1/2 pounds total), each cut into 6 wedges, leaving enough of root ends attached to keep wedges intact
16 unpeeled large garlic cloves plus 1 tablespoon finely chopped garlic
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon vegetable oil
2 frenched racks of lamb** (8 ribs, about 1 1/4 pounds each), trimmed of all but a thin layer of fat
3 tablespoons fresh oregano leaves or 2 teaspoons dried oregano, crumbled
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup chicken broth
*available at specialty produce markets and many supermarkets
**available by request from butchers

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 WITH ARTICHOKES AND SUN-DRIED TOMATOES



Lamb with Artichokes and Sun-Dried Tomatoes image

Categories     Lamb     Tomato     Bake     Low Fat     Bon Appétit

Yield Serves 2

Number Of Ingredients 6

8 large oil-packed sun-dried tomatoes, well drained, coarsely chopped (1 tablespoon oil reserved)
2 lamb shanks (3/4 to 1 pound each), well trimmed
6 large garlic cloves, chopped
1 cup canned ready-cut Italian-style tomatoes, with juices
1 cup canned unsalted beef broth
1 6 1/2-ounce jar marinated artichoke hearts

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.

LEG OF LAMB WITH TOMATOES AND GARLIC



Leg of Lamb With Tomatoes and Garlic image

This is the recipe that my friend Liz currently uses, from the Gourmet cookbook. I love getting invited for dinner if this is in the works. It is easy to make and because of all of the roasted garlic you'll have, Roasted Garlic Mashed Potatoes, #68159, is a good side dish.

Provided by Kitchen Witch Steph

Categories     Lamb/Sheep

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 1/2 lbs plum tomatoes, cut into 1/4-inch-thick slices (or approx. the same amount of canned tomatoes)
8 heads garlic, papery outer skin discarded (can use a lot less)
3 fresh rosemary sprigs (or 1 tsp. dried rosemary, crumbled)
2 teaspoons salt
1 teaspoon fresh ground black pepper
4 tablespoons extra virgin olive oil (or as needed)
6 -8 lbs leg of lamb, aitchbone removed by the butcher and trimmed

Steps:

  • Put a rack in the middle of the oven and preheat oven to 450 degrees.
  • Arrange tomatoes in a 17 1/2-by-12 inch roasting pan and place lamb on top (if using canned tomatoes, coarsely chop them and pour the juice over them). Arrange garlic around lamb. Lay rosemary sprigs on lamb (or sprinkle dried rosemary), then sprinkle with salt and pepper. Drizzle with 2 tablespoons oil.
  • Roast lamb for 15 minutes. Reduce oven temperature to 350 degrees and continue roasting lamb, basting garlic with remaining 2 tablespoons oil every 20 minutes to keep it from drying out, until thermometer inserted into thickest part of lamb (without touching bone) reas 135 degrees for medium-rare, 1 3/4 to 1 1/2 hours more.
  • Transfer lamb to a cutting board and let stand, loosely covered with foil, for 20-30 minutes. Stir tomato mixture and transfer to a sauceboat.
  • Carve lamb and serve with tomato mixture and roasted garlic.

Nutrition Facts : Calories 1145.4, Fat 71, SaturatedFat 27.7, Cholesterol 303.9, Sodium 1057.1, Carbohydrate 34.1, Fiber 4, Sugar 5.8, Protein 91.1

ROAST LAMB WITH TOMATOES AND ARTICHOKE HEARTS



Roast Lamb With Tomatoes and Artichoke Hearts image

Make and share this Roast Lamb With Tomatoes and Artichoke Hearts recipe from Food.com.

Provided by Parsley

Categories     Lamb/Sheep

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

1 boneless leg of lamb, trimmed of excess fat
1/8 cup chopped parsley
1/8 cup chopped oregano
1/2 cup white wine
2 (14 1/2 ounce) cans diced tomatoes, do not drain
2 (6 ounce) jars artichoke hearts, chopped, do not drain
3 garlic cloves, minced
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°F.
  • Place lamb into a roasting pan and rub lamb with parsley and oregano.
  • Add wine, diced tomatoes (and juice), artichoke hearts (and juice), garlic and pepper.
  • Cover and roast, basting occasionally with pan juices, for 70-90 minutes, or until desired doneness is reached.
  • Allow to rest for about 15 minutes before serving.

Nutrition Facts : Calories 84.4, Fat 0.4, SaturatedFat 0.1, Sodium 487.1, Carbohydrate 16.4, Fiber 5.2, Sugar 5.9, Protein 3.3

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