LEG OF BABY LAMB
16 baby artichokes
2 legs of
baby lamb, 2 1/2 pound each
1 teaspoon black peppercorns, crushed
tablespoons olive oil
2 sprigs fresh thyme
1 bay leaf
2 garlic cloves, chopped
salt and pepper to taste
8 plum tomatoes, cored, peeled, halved lengthwise, seeds
1/4 cup black Nicoise olives, pitted
1 tablespoon italian
Zest lemons and cut into julienne. Make juice with
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
Roast in 425 degree oven 25 to 30 minutes tossing vegetables every 10
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
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.