Roast Baby Lamb with Rosemary Recipe
Daily Value: 82%
Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||158µg||39%|
|Fatty acids, total monounsaturated||80g||0%|
|Fatty acids, total polyunsaturated||13g||0%|
Pairs Well With
Exclusive from The Daily Meal
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.