Lamb With Artichokes Lemon And Olives Recipes

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LAMB CHOPS WITH ARTICHOKES AND OLIVES



Lamb Chops with Artichokes and Olives image

Number Of Ingredients 9

2 tablespoons olive oil
8 rib or loin lamb chops, about 1 inch thick, trimmed
salt and freshly ground black pepper to taste
2 tablespoons olive oil
3/4 cup dry white wine
8 small or 4 medium artichoke hearts, trimmed and cut into eights
1 clove garlic, finely chopped
1/2 cup small mild black olives, such as Gaeta
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • 1 In a skillet large enough to hold the chops in a single layer, heat the oil over medium heat. Pat the lamb dry. When the oil is hot, sprinkle the chops with salt and pepper, then place them in the pan. Cook until the chops are browned, 3 to 4 minutes. Using tongs, turn the chops to brown on the other side, about 3 minutes. Transfer the chops to a plate. 2 Turn the heat to medium-low. Add the wine and bring to a simmer. Cook 1 minute. Add the artichokes, garlic, and salt and pepper to taste. Cover the pan and cook 20 minutes or until the artichokes are tender. 3 Stir in the olives and parsley and cook 1 minute more. Return the chops to the pan and cook, turning the lamb once or twice until heated through. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

LAMB SHANKS WITH ARTICHOKE HEARTS



Lamb Shanks With Artichoke Hearts image

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

Provided by 2Bleu

Categories     Lamb/Sheep

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 12

4 lamb shanks
2 tablespoons lemon juice, divided
salt and black pepper, to taste
2 tablespoons olive oil
2 garlic cloves
1 teaspoon oregano
1 onion, quartered
1/2 cup beef broth
1/2 cup dry white wine
10 ounces artichoke hearts (I use frozen)
1 teaspoon cornstarch
1/4 cup water (or buttermilk)

Steps:

  • Preheat oven to 300°F.
  • Rub shanks with 1 tbsp lemon juice and season. In a skillet, saute shanks in olive oil and sear, turning to brown all sides.
  • Transfer shanks to a casserole dish and sprinkle with remaining lemon juice, garlic, and oregano. Add onion and bake covered, for 2 1/2 hours.
  • Add beef broth, wine, and artichoke hearts. raise heat to 350°F and bake covered for 30 minutes more.
  • Transfer lamb and chokes to a platter to keep warm. Mix cornstarch and water in a cup. On stovetop, Add cornstarch mixture to the casserole dish and cook with the lamb juice on med-high heat to thicken.

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.

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