4 ratings

Roast Baby Lamb with Rosemary


Photo Modified: Flickr/thebittenword.com

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.