INGREDIENTS

INSTRUCTIONS

ROASTED RED POTATOES
NOTE: Matt Brown has been cooking since age 8, but he got more serious
about it at age 15. That.s when his dad told him cooking was a good way to
impress girls. No matter what your age, you.ll 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. That.s when his dad told him cooking was a good way to
impress girls. No matter what your age, you.ll 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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