Best Lamb With Artichokes Lemon And Olives Recipes

ROASTED RACKS OF LAMB WITH ARTICHOKES, RED ONIONS, AND GARLIC CLOVES

Steps:

• Into a bowl of water squeeze juice from 2 lemon quarters, dropping squeezed quarters into water. Break off and discard stem of 1 artichoke. Bend back outer leaves until they snap off close to base and remove several more layers of leaves until pale inner leaves are reached. Trim base and sides of artichoke with a very sharp stainless-steel knife and cut off the top 1 1/2 inches. Cut artichoke into quarters and cut away choke and spiky purple-tipped leaves. Rub artichoke quarters all over with a remaining lemon quarter and drop them into bowl of water. Prepare remaining 3 artichokes in same manner, using other lemon quarter if necessary .
• Preheat oven to 475°F.
• In a saucepan of boiling salted water blanch artichokes 3 minutes and with a slotted spoon transfer to a bowl. In boiling salted water blanch Jerusalem artichokes 5 minutes and drain.
• In a flameproof roasting pan, 17 by 11 1/2 by 2 inches, toss artichokes, Jerusalem artichokes, onions, and garlic cloves with 2 tablespoons olive oil and salt and pepper to taste. Roast vegetables in middle of oven 20 minutes.
• While vegetables are roasting, heat a heavy 12-inch skillet over moderately high heat until hot. While skillet is heating, season lamb racks with salt and pepper. Add vegetable oil to skillet and brown lamb, meaty sides down, 2 minutes. Turn lamb over and brown 2 minutes more. Transfer lamb to a plate and cool slightly.
• In a small bowl stir together chopped garlic, oregano, coarse salt, freshly ground pepper, and remaining 2 teaspoons olive oil and rub all over lamb.
• Remove pan from oven and stir vegetables. Arrange lamb over vegetables, rib sides down, and roast 20 minutes, or until a meat thermometer inserted in fleshy section registers 130°F. for medium-rare.
• Remove 8 garlic cloves from pan and squeeze garlic out of skins into a blender. Add broth and blend until smooth. Transfer remaining vegetables and lamb to a heated platter, reserving juices in pan, and let rest, covered loosely, 10 minutes.
• To pan add garlic broth and salt and pepper to taste and on top of stove deglaze over moderately high heat, scraping up brown bits. Boil sauce until thickened slightly and transfer to a sauceboat.
• Cut lamb racks in half or into individual chops and serve with vegetables and sauce.

ROAST LEG OF LAMB WITH POTATOES, ARTICHOKES AND OLIVES

Steps:

• Finely mince 1/2 cup oregano, garlic, salt and pepper in processor. Place lamb in large roasting pan. Rub lamb with 2 tablespoons olive oil. Spread 4 tablespoons oregano mixture over lamb, reserving remainder. Arrange lamb so that fat side is up. Let stand at room temperature 1 hour.
• Meanwhile, fill large pot with cold water. Add 4 tablespoons lemon juice to water. Cut 1 artichoke lengthwise into 8 wedges. Rub cut surfaces of artichoke with lemon half to prevent discoloring. Cut away choke and discard, leaving artichoke wedges intact. Place artichokes in pot with water . Repeat with remaining artichokes. Boil artichokes until almost tender, about 15 minutes. Drain. Transfer to large bowl. Add olives, 1 tablespoon lemon juice and 1 teaspoon oregano mixture to artichokes; toss to coat. Set aside.
• Preheat oven to 450°F. Roast lamb 10 minutes. Reduce temperature to 350°F.
• Meanwhile, mix potatoes, 2 tablespoons oil and oregano mixture in bowl.
• Arrange potatoes around lamb in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 140°F, about 50 minutes.
• Transfer lamb to large platter. Add artichoke mixture to roasting pan with potatoes; mix well. Continue roasting vegetables until tender, about 20 minutes. Surround lamb with vegetables. Garnish with oregano sprigs and carve roast at table.

LAMB AND ARTICHOKE STEW (GREEK)

Steps:

• Cut the lamb into 1 inch pieces.
• Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
• Slice each artichoke heart in half.
• Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
• Add the spring onions and cook for 3-4 minutes.
• Increase the heat to high and add the meat.
• Brown the meat until it becomes a rich, dark colour.
• Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
• Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
• Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
• Turn off heat.
• In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
• With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
• When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.

ROAST SPRING LAMB WITH ARTICHOKES

Steps:

• Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts.
• Preheat oven to 350 degrees F.
• Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes.
• Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm.

LAMB SHANKS WITH ARTICHOKE HEARTS

Steps:

• Preheat oven to 300°F.
• Rub shanks with 1 tbsp lemon juice and season. In a skillet, saute shanks in olive oil and sear, turning to brown all sides.
• Transfer shanks to a casserole dish and sprinkle with remaining lemon juice, garlic, and oregano. Add onion and bake covered, for 2 1/2 hours.
• Add beef broth, wine, and artichoke hearts. raise heat to 350°F and bake covered for 30 minutes more.
• Transfer lamb and chokes to a platter to keep warm. Mix cornstarch and water in a cup. On stovetop, Add cornstarch mixture to the casserole dish and cook with the lamb juice on med-high heat to thicken.

GRILLED LAMB CHOPS WITH ARTICHOKE PUREE, CRISPY BABY ARTICHOKES AND CERIGNOLA OLIVE

Steps:

• Season the lamb with salt and pepper and place it fat side down on a grill for about 12 minutes, turning while it cooks for an even sear all around.
• Combine the olive oil, panko and sea salt in a large saute pan and stir until golden. Remove from the heat and let cool.
• Place the Artichoke Puree on a plate and arrange the Crispy Baby Artichokes to one side of the puree. Sprinkle the sliced olive and leaves over the artichokes. Slice the lamb in half and arrange it on top.
• Serve with the panko mixture on the side.
• Place the artichoke hearts in a medium saucepan with the water and olive oil. Add the chili and salt, cover and cook until tender, but with no color. Pour the mixture in a blender and blend until completely smooth. Add the lemon juice and cool the puree in a pan set over ice.
• Remove the leaves from the artichokes and quarter the hearts. Deep fry the artichoke hearts in soya oil until tender and golden. Drain, and season with salt and pepper.