Roast Baby Lamb with Rosemary

Roast Baby Lamb with Rosemary
Staff Writer

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A lovely spring recipe from Chef Matteo Bergamini at New York City’s SD26. — Yasmin Fahr


  • 1 baby lamb leg (about 2-3 pounds)
  • Salt and pepper, to taste
  • 3 ounces butter
  • 5 sprigs rosemary
  • 11 garlic cloves, crushed
  • 1 ½ cups extra-virgin olive oil
  • 9 baby artichokes
  • 2 tablespoons sea salt
  • 2 cups white wine
  • 2 cups vegetable stock
  • 2 anchovies filets
  • 8 mint leaves


Preheat the oven to 350 degrees. Season the lamb with salt and pepper. Place  the lamb leg in a roasting pan and add the butter, rosemary sprigs, 8 garlic cloves, 1 cup olive oil, and 1 cup white wine. Cover with foil and cook for 35 minutes. Remove the foil and cook for another 15- 20 minutes turning the lamb leg often.

Meanwhile, remove the outside leaves of the artichokes and then peel the surrounding stem. Cut the artichokes in half stem-side up. Place the artichokes into a container of water with lemon. (This helps reduce the oxidation of the artichokes turning black.) Place the artichokes in a pan face down. Add the sea salt, ½ cup extra-virgin olive oil, wine, vegetable stock, anchovies, 3 cloves crushed garlic, 8 mint leaves. Simmer on a medium flame until cooked.

Serve the lamb with the artichoke mixture.

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.