Lamb And Vegetable Platter

INGREDIENTS

INSTRUCTIONS

NOTE: Matt Brown has been cooking since age 8, but he got more serious
about it at age 15. Thats when his dad told him cooking was a good  way
to impress girls. No matter what your age, youll impress anyone
visiting your dinner table if you fix this luscious dish.  DIRECTIONS
NOTE: Matt Brown has been cooking since age 8, but he got more serious
about it at age 15. Thats when his dad told him cooking was a good  way
to impress girls. No matter what your age, youll impress anyone
visiting your dinner table if you fix this luscious dish.  DIRECTIONS
Prepare artichokes as directed in recipe note at far right. In a large
saucepan heat 1 tablespoon of the olive oil over medium heat. If  using
baby artichokes, cook and stir halved or quartered artichokes  in the
hot oil about 10 minutes or till nearly tender. If using  artichoke
bottoms, cook and stir artichoke pieces in the hot oil till  heated
through. Remove from heat; cover and keep warm.  Meanwhile, cut lamb
lengthwise into 1/4-inch-thick slices (as in  scaloppine or thin
cutlets). Coat with flour. In a large skillet heat  the remaining 2
tablespoons olive oil over medium-high heat. Cook  lamb in hot oil for
1 1/2 to 2 minutes on each side or till done.  Remove lamb from
skillet, reserving drippings in pan. Reduce heat to  medium. For sauce,
add anchovy fillets (if desired), garlic,  rosemary, and pepper to
skillet; cook and stir for 30 seconds.  Carefully add chicken broth and
wine vinegar, scraping up browned  bits. Bring to boiling; reduce heat.
Simmer, uncovered, about 3  minutes or till mixture is reduced to about
1/2 cup. Return lamb to  skillet; heat through.  Transfer lamb to a
serving platter; pour sauce over lamb. Serve with  the artichokes and,
if desired, Roasted Red Potatoes and steamed  carrots. Garnish platter
with rosemary sprigs, if desired. Makes 4  main-dish servings.  *Note:
If using baby artichokes, cut off top 1/2 inch of each  artichoke and
trim stem. Remove tough outer leaves. Halve or quarter  artichokes
lengthwise. Brush cut edges with lemon juice or let stand  in a bowl of
lemon juice mixed with water to prevent browning; drain  before using.
If using artichoke bottoms, remove loose outer leaves  from 4 whole
artichokes (see top photograph, at left). Cook  artichokes, covered, in
a large amount of boiling water about 25  minutes or till a leaf pulls
out easily. Drain and cool.  Remove the leaves till the heart appears.
Halve artichokes lengthwise.  Remove and discard each fuzzy choke (see
bottom photograph, at right).  Remove the heart of each artichoke and
trim stem; reserve leaves and  hearts for another use. Halve each
bottom portion.  Roasted Red Potatoes: Quarter 8 small red potatoes;
toss with 1  tablespoon olive oil; 2 teaspoons snipped fresh rosemary
or 3/4 tsp.  dried,crushed rosemary; and 2 cloves garlic, minced.
Arrange potatoes  in a single layer in a shallow baking pan. Roast in a
450 F oven for  20 to 30 minutes or till tender and brown.  Nutrition
facts per serving: 310 cal., 16 g total fat (3 g sat. fat),  58 mg
chol., 304 mg sodium, 20 g carbo., 4 g fiber, and 24 g pro.  Daily
Values: 2% vit. A, 21% vit. C, 5% calcium, and 24% iron.  Source:
Better Homes and Gardens, October 1996  Recipe by: Dinner from the
Heart  Posted to MC-Recipe Digest V1 #992 by "M. Hicks"
<nitro_ii@email.msn.com> on Jan 8, 1998

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