|
|
|
|
Serves 6
3
lemons
16 baby artichokes
2 legs of baby lamb, 2 1/2 pounds each
1
teaspoon black peppercorns, crushed
3 tablespoons olive oil
2 sprigs
fresh thyme
1 bay leaf
1/2 cup onion, chopped
2 garlic cloves,
chopped
salt and pepper to taste
1 teaspoon honey
8 plum tomatoes,
cored, peeled, halved lengthwise, seeds discarded
1/4 cup black Nicoise
olives, pitted
1 tablespoon italian parsley, chopped
Zest lemons and
cut into julienne. Make juice with two.
Peel and cut the third into
sections removing skin and membranes. Blanch lemon zest in boiling water.
Strain and set aside.
Remove the outer leaves of the baby artichokes. Cut
off leaves 1 inch above the hearts, and trim the bottoms until round and
smooth. Halve the artichokes lengthwise and toss them in 1 tablespoon lemon
juice. Set aside.
Remove lamb hip bone and fat. Season with pepper and
salt. Heat oil in a roasting pan.
Brown lamb on all sides. Add thyme, bay
leaf, onion, garlic, salt and pepper and artichokes. Stir well.
Roast in
425 degree oven 25 to 30 minutes tossing vegetables every 10 minutes.
Brush
the legs with the honey, pour 2 tablespoons lemon juice over meat with lemon
zest. Mix well and roast for 5 minutes. Add tomatoes and roast for 15 minutes.
Remove from oven when done. For rare inside temperature of lamb is 130 to
140 degrees, medium-rare, 145-155, and for well done, above 170 degrees.
Transfer lamb to a platter. Add 2 tablespoons water to vegetable mix. Taste
for seasonings. Crush pitted olives with a mallet.
Carve lamb, surround
with vegetables. Sprinkle with lemon fillets and olives.
