| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | 8 | Servings | |
INGREDIENTS
| 1 | Bottle dry red wine | |
| 2 | c | Fresh lemon juice |
| 18 | Garlic cloves, peeled | |
| 3 | T | Dried Greek oregano |
| 3 | T | Dried rosemary |
| Coarse salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 8 | lb | Leg of lamb, bone in |
| trimmed of fat | ||
| 1/4 | c | Extra-virgin olive oil, plus |
| 3 | T | Extra-virgin olive oil |
| 6 | lb | Idaho potatoes, peeled and |
| Cut lengthwise into wedges | ||
| 8 | Globe artichokes, stems | |
| leaves | ||
| And chokes removed | ||
| 2 1/2 | t, 0 Other Carbohydrates |
INSTRUCTIONS
Finely chop 8 cloves garlic. In a large shallow pan, combine wine, 1 cup lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons rosemary; season with salt, and pepper. Add lamb, turning to coat. Cover, and marinate in refrigerator overnight. Heat oven to 350 degrees. In a mortar and pestle, crush 6 cloves garlic, and remaining tablespoon of oregano, and tablespoon of rosemary. Remove lamb from marinade, and pierce lamb with a paring knife in 10 to 12 places. Rub garlic mixture over lamb, pushing the mixture into the incisions. Transfer to a large roasting pan, and pour 3 tablespoons olive oil over lamb, rubbing to coat. Place potatoes around lamb in roasting pan. Crush remaining 4 cloves of garlic, and add to potatoes. Drizzle remaining 1/4 cup olive oil and cup of lemon juice over potatoes. Season with salt and pepper. Transfer to oven, and roast for 1 hour. Add artichokes to roasting pan, and roast 45 minutes more, basting occasionally with lemon juice. Remove from oven, and let rest for 10 minutes before carving. Serves 8 to 10. Cuisine: "Greek" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Per serving: 466 Calories (kcal); 13g Total Fat; (22% calories from fat); 12g Protein; 83g Carbohydrate; 0mg Cholesterol; 145mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; Recipe by: Recipe from Diane Kochilas Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1039
Calories From Fat: 556
Total Fat: 61.7g
Cholesterol: 303.9mg
Sodium: 499.6mg
Potassium: 2067mg
Carbohydrates: 29.6g
Fiber: 12.1g
Sugar: 3.2g
Protein: 92.1g