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Roast Lamb With Artichokes Recipe
|Cold water||1 Teaspoon, salted (Or To Taste)|
|Butter||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Lamb roast||4 Pound|
Serving size: Complete recipe
Calories 6721 Calories from Fat 4285
% Daily Value*
Total Fat 478 g734.8%
Saturated Fat 223.3 g1116.6%
Trans Fat 0 g
Cholesterol 1929.4 mg
Sodium 2395.4 mg99.8%
Total Carbohydrates 154 g51.4%
Dietary Fiber 55.7 g222.8%
Sugars 17.8 g
Protein 458 g915.6%
Vitamin A 84.6% Vitamin C 454.2%
Calcium 100.5% Iron 326.5%
*Based on a 2000 Calorie diet
Cut 1/2 to 1 inch off tips of remaining leaves.
Rub cut stems of artichokes with a cut lemon and cut in half lengthwise.
Rub cut surfaces with lemon.
Cut and scrape the fuzz or choke from the artichoke hearts.
Place the artichokes in a bowl of cold salted water to cover into which the juice of 2 lemons and the flour have been stirred.
This solution helps keep the artichokes green.
Soak at least 1/2 hour.
Preheat oven to 450 degrees.
Rub meat with salt and pepper, oregano, and the juice of 1 lemon.
Roast 20 minutes and reduce heat to 350 degrees.
Spread half the butter over the meat, add 1 cup of water to the roasting pan, and cook 15 minutes longer.
Add remaining butter and water to the pan and continue cooking for 30 minutes or until meat is done to taste.
Baste occasionally with pan drippings.
If necessary, add more water.
There should be 2 cups of liquid drippings in the pan when the meat is done.
Transfer the lamb to a warm platter and keep warm.
Add the artichokes to the roasting pan.
Bake them, cut side down, 1 hour or until tender but not overcooked.
Baste occasionally while cooking.
Arrange the artichokes around the lamb and garnish with parsley.