Best Lamb With Artichokes And Sun Dried Tomatoes Recipes

STUFFED GREEK LEG OF LAMB

Stuffed Greek Leg of Lamb image

Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes.

Provided by poker playing chef

Categories World Cuisine Recipes European Greek

Time 1h55m

Yield 8

Number Of Ingredients 9

Ingredients

1 (3 1/2) pound leg of lamb, butterflied
olive oil, or as needed
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package crumbled feta cheese
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
3 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.5 g, Cholesterol 105.2 mg, Fat 25.7 g, Fiber 2.9 g, Protein 29.6 g, SaturatedFat 10 g, Sodium 602.3 mg, Sugar 1.2 g

ROAST LAMB WITH TOMATOES AND ARTICHOKE HEARTS

Roast Lamb With Tomatoes and Artichoke Hearts image

Make and share this Roast Lamb With Tomatoes and Artichoke Hearts recipe from Food.com.

Provided by Parsley

Categories Lamb/Sheep

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 boneless leg of lamb, trimmed of excess fat
1/8 cup chopped parsley
1/8 cup chopped oregano
1/2 cup white wine
2 (14 1/2 ounce) cans diced tomatoes, do not drain
2 (6 ounce) jars artichoke hearts, chopped, do not drain
3 garlic cloves, minced
1/2 teaspoon pepper

Steps:

Preheat oven to 350°F.
Place lamb into a roasting pan and rub lamb with parsley and oregano.
Add wine, diced tomatoes (and juice), artichoke hearts (and juice), garlic and pepper.
Cover and roast, basting occasionally with pan juices, for 70-90 minutes, or until desired doneness is reached.
Allow to rest for about 15 minutes before serving.

Nutrition Facts : Calories 84.4, Fat 0.4, SaturatedFat 0.1, Sodium 487.1, Carbohydrate 16.4, Fiber 5.2, Sugar 5.9, Protein 3.3

SUN-DRIED TOMATO AND GARLIC-CRUSTED RACK OF LAMB

Sun-Dried Tomato and Garlic-Crusted Rack of Lamb image

Provided by Michael Psilakis

Categories Garlic Lamb Tomato Roast High Fiber Dinner Rack of Lamb Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

Tomato and Garlic Crust:
2 6- to 7-ounce jars oil-packed sun-dried tomatoes with herbs, drained well, oil reserved
8 large garlic cloves, peeled
2 large shallots, peeled, halved
1 tablespoon dried oregano
Lamb:
3 tablespoons olive oil
4 garlic cloves, peeled
3 large fresh rosemary sprigs
2 2-pound racks of lamb (8 chops each), trimmed, frenched

Steps:

Tomato and garlic crust:
Preheat oven to 350°F. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.
Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to bowl, cover, and chill.
Lamb:
Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.
Preheat oven to 450°F. Roast lamb 18 minutes. Remove from oven. Spread 1/3 cup tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into center registers 134°F, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.
WHAT TO DRINK:
Black cherry fruit and a slightly spicy finish are a nice match for the garlicky lamb. Try Alpha Estate 2005 Xiñómavro (Greece, $36).

BRAISED LAMB SHANKS & SUN-DRIED TOMATOES

Braised Lamb Shanks & Sun-Dried Tomatoes image

Very tasty very rich Lamb Shank Recipe which can be frozen. You could use a slow cooker or do it on the stove top.

Provided by Latchy

Categories One Dish Meal

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

8 lamb shanks, about 3 kg
plain flour, to toss shanks in
2 tablespoons olive oil
12 baby onions
2 cloves garlic, crushed
1/2 cup sun-dried tomato, drained of oil
1/2 cup port wine
1 1/2 cups good dry red wine
1/2 cup chicken stock
3 tablespoons freshly chopped parsley or 3 tablespoons basil leaves (or both)

Steps:

Toss the lamb in the flour and shake away any excess.
Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
Serve the lamb with the pan juices and sprinkle over the parsley or basil.