| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Ligurian |
|
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Leg of lamb(bone in); 4 to 6 pounds |
| 2 |
c |
Dry white wine |
| 6 |
tb |
Ligurian extra virgin olive oil |
| 16 |
|
Baby artichokes; whole, trimmed of outer leaves, in acidulated water |
| 4 |
|
Cloves garlic |
| 1/4 |
c |
Mint leaves |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Preheat oven to 425 degrees F.
Rub leg of lamb with salt and pepper and place in roasting pan with 2 cups
of wine and place into oven. Roast 1 hour and 20 minutes until cooked
through (well done).
Meanwhile, slice artichokes into quarters. In a 12-inch saute pan, heat oil
over medium heat with garlic cloves until bubbling and add artichokes. Cook
until very tender, about 15 to 20 minutes, and remove from heat. Sprinkle
with mint leaves and season with salt and pepper. When lamb is cooked,
remove and allow to rest 10 minutes. Carve into 3/4-inch thick slices and
serve with artichokes on the side.
Yield: 4 servings as main course
Recipe by: MEDITERRANEAN MARIO #ME1A06
Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@sover.net> on Jan 10,
1998
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