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Roast Lamb with Artichokes and Lemons

Roast Lamb with Artichokes and Lemons


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Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in chef Jody Williams’s mostly hands-off method. Earmark this one for your next dinner party.

Ingredients

Lamb and artichokes

  • 1 5–7-lb. bone-in lamb shoulder
  • Kosher salt and freshly ground black pepper
  • 1 14-oz. can whole peeled tomatoes
  • 1 head garlic, halved crosswise
  • ¼ teaspoon crushed red pepper flakes
  • 2 lemons, halved crosswise

Anchovy-Herb oil and assembly

  • 4 anchovy fillets, packed in oil, drained
  • 1 clove garlic finely chopped
  • ¼ cup fresh flat-leaf parsley leaves
  • 2 tablespoons fresh mint leaves
  • ¼ teaspoon crushed red pepper flakes

Recipe Preparation

Lamb and artichokes

  • Preheat oven to 325°. Heat oil in a large skillet over medium-high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12–15 minutes. Transfer lamb and oil to a roasting pan.

  • Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands as you go, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.

  • Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1” from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1½–2 hours. (Remove artichokes if they become too soft before meat is done.)

Anchovy-herb oil and assembly

  • Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.

  • When done, place lamb in a large bowl, then transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.

Nutritional Content

Calories (kcal) 1080 Fat (g) 65 Saturated Fat (g) 19 Cholesterol (mg) 295 Carbohydrates (g) 16 Dietary Fiber (g) 5 Total Sugars (g) 4 Protein (g) 92 Sodium (mg) 890Reviews Section

Lamb with artichokes from Roast Lamb in the Olive Groves: A Mediterranean Cookbook by Belinda Harley

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • shallots
  • bay leaves
  • dill
  • lamb legs
  • lemons
  • parsley
  • Tabasco sauce
  • Worcestershire sauce
  • black peppercorns
  • artichokes
  • red wine
  • fruit jelly

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


Recipe Summary

  • 2 whole lemons, washed, seeded, and chopped
  • 2 sprigs of fresh rosemary, leaves removed
  • 5 to 6 garlic cloves, peeled
  • 1 tablespoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 4 tablespoons extra-virgin olive oil
  • 1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.

Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.

Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.


Slow-roasted leg of lamb with artichokes and lemon

Slow-roasted leg of lamb, slathered in an anchovy and garlic paste and cooked on a bed of Jerusalem artichokes, red onions and lemons makes for a majestic Sunday roast.

Ingredients

  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup (75g) seeded black olives, quartered
  • 4 drained anchovy fillets
  • 4 clove garlic, quartered
  • 2 teaspoon finely grated lemon rind
  • 2 tablespoon lemon juice
  • 2 tablespoon ons capers, rinsed, drained
  • 2 tablespoon olive oil
  • 2 kilogram leg of lamb
  • 800 gram jerusalem artichokes (800g), halved lengthways
  • 2 small red onions (200g), cut into wedges
  • 2 lemons (280g), cut into wedges
  • 12 clove garlic, unpeeled

Method

Notes

Looking like a knobbly parsnip, the Jerusalem artichoke is a crisp tuber with the texture of a fresh water chestnut and its own unique earthy taste. It's a great winter vegetable, suiting casseroles, roasts and savoury pies, plus it makes a wonderful cream soup. After they're peeled, keep submerged in acidulated water to stop them from discolouring. If they are not available, you can simply cook peeled chats (baby potatoes) with the lamb, adding them to the baking dish midway through roasting time.


Agnello alla giudaica for Passover: lamb with artichokes and fava beans

Preparation for Passover usually begins a full month before the holiday arrives, just after the festival of Purim. Since no leavened food may be eaten during all 7 days of Passover, we make a special effort to clean every room of the house so that all leavened products, even the smallest traces, are removed. We search for bread crumbs under the cushions of our sofas and chairs, in the pockets of our coats and pants… we thoroughly clean our stove, oven, refrigerator and freezer… it is a big job, but it does feel good to clean the house in such depth once a year.

Roughly at the same time of the clean up, I start recipe testing for Passover: I like to make sure that by the time the holiday comes my readers get some new recipes to try, as Passover can be quite a challenge with all its rules and prohibitions. What I am sharing with you today is the first recipe of my Passover repertoire for this year. It’s a recipe of the Roman Jewish tradition (which we define as giudaico-romanesca), tender lamb with artichokes and fava beans.

This dish is a bit controvertial, in the sense that it does trigger some discussion with very observant Jews on occasions. Let me try to preempt those conversations here, for the Jewish readers who might be interested.
First of all, the dish contains beans, so if you don’t do kitniyot on Passover this dish is not for you – although I must say it would be perfectly delicious even if one omitted the fava beans from the recipe, so maybe try it anyway?
Secondly, I am well aware that, as a sign of respect for the memory of the temple sacrifices, the eating of a whole roasted lamb on Passover is forbidden by the code of Jewish law called Shulhan Arukh.
Due to this rule, some people will not eat lamb at all on Passover, but I must say I side with the Jews who accept a looser interpretation of the law and will eat lamb, but not if it is roasted. And by roasted the rabbis seems to indicate something cooked in an oven without liquid, while our lamb is cooked in a pot with plenty of liquid… so I say we are good, but hey, it’s your choice. You can still enjoy this yummy lamb dish year-round if you think it will not be appropriate for Passover. Actually why don’t you go ahead and try it this week? We don’t need a special occasion to enjoy a tender piece of lamb with seasonal veggies!


Artichoke and pearled spelt salad (V)

Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red and go with just about anything. Get them from Mediterranean stores or from thespicery.com. Serves four.

3 large globe artichokes
4 medium lemons, juiced (150ml)
2 bay leaves
2 sprigs fresh thyme
4 garlic cloves, peeled and thinly sliced
125ml white wine
60ml olive oil
150g green peas, fresh or frozen
100g pearled spelt or barley, rinsed
20g parsley, roughly chopped
1 small gem lettuce, cut in half lengthways and again into 3 or 4 wedges
Salt and black pepper
1½ tsp Urfa chilli flakes (or ½ tsp plain chilli flakes)

Heat the oven to 200C/400F/gas mark 6. Cut most of the stalk off the artichokes and remove the tough outer leaves by hand. When you reach the softer leaves, take a sharp serrated knife and trim 2–3cm from the top. Cut the artichoke in half lengthways, so you can reach the heart, and scrape it clean. Rub the heart with a teaspoon of lemon juice to stop it discolouring, then cut each artichoke into 5mm slices, place in a bowl of cold water and stir in half the remaining lemon juice.

Once all the artichokes are prepped, drain and spread on a 21cm x 23cm baking tray. Add the remaining lemon juice, bay, thyme, garlic, wine and oil, cover with foil and bake for 45 minutes, until tender. Remove, take off the foil and leave to cool down.

Fill a medium saucepan with cold water, bring to a boil, add the peas and blanch for 30 seconds. Lift out the peas with a slotted spoon, plunge them into cold water, drain and leave to dry. Tip the spelt or barley into the boiling water and simmer gently until al dente – 20 minutes for spelt, 30 for barley. Drain, refresh and leave to dry.

Put the artichokes and their juices in a large bowl, add the peas, spelt, parsley, lettuce, half a teaspoon of salt and some black pepper, toss gently, sprinkle with chilli and serve.


Place all the ingredients in a suitable sized roasting dish. Toss together and add a small amount of the oil that the artichokes were submerged in. Season liberally with salt and pepper.

Pre heat your oven to 180 degrees or crank your pizza oven up.

Place the lamb on top of the vegetables skin side up. Cover the dish with tin foil, then place in the oven. Cook for an hour then remove the tin foil. Cook for another 10 to 15 minutes until the outside of the lamb is golden. Remove and rest the lamb.

Using a spatula, randomly flip the vegetables, then place in the oven for another 10 minutes to crisp up. Once the vegetables are crisp, drain off any excess oil, then squeeze over liberal amounts of lemon juice and toss over the chopped parsley.

Serve up the lamb on a platter with the roasted vegetables, or plate individually. Have a few lemon halves in a bowl to go alongside.


Roast Lamb w Jerusalem Artichoke Recipe

Jerusalem Artichoke is often referred to as Fartichoke. We planted one bulb last year about August and harvested the plant in March and found that from one bulb we had over 4 kilo’s of tubers underneath the plant. Not only are the plants great in the garden for breaking up trouble spots of clay in our case they produce an abundance of food. Survival foods are very important these days with the rising cost of food. We have experimented with a few things and will keep doing so until we find what we like and how we like to eat it.

Fartichoke has a bad reputation as making people very gassy, bloated and well fart more often than normal. I found that cooking the artichokes for a longer time and using freshly dug tubers is the best way to go to reduce this phenomenon from happening. Another sneaky trick that i learnt many years ago is to add lemon to aid with digestion if you are still not feeling comfortable about trying roasted Jerusalem artichokes.

For the backyard gardeners give it a try – I think the plant yields more than spuds do and its good for the soil. For the cook who wants to try something new, look for hard fresh clean tubers no browned squishy specimens. You can par boil them to be extra safe before roasting them. However a long cook will be the best way to go.


All About Artichokes

Artichokes are loaded with nutrition, but aside from their value as a food, they are a thing of beauty in nature. The artichoke is actually the very large bud of a type of thistle that grows to be 4 feet tall and 6 feet wide. Artichoke buds that are not harvested bloom as violet-blue flowers. No wonder the artichoke is one of the most visually appealing plants there is and is often used as creative kitchen or table decor.

But let's not forget about enjoying them at mealtime, as well as their nutritional value. The artichoke packs a powerful punch this beautiful plant contains an abundance of antioxidants, some of which are good for the vascular system. They also fight inflammation, help to protect against heart disease and cancer, and lower cholesterol. Just one artichoke contains about 10 grams of fiber—roughly half the recommended daily amount for women and a third for men—more than other high fiber foods like beans, prunes, avocado, oats, and nuts. Artichokes are also high in potassium, essential for maintaining electrolyte balance and keeping blood pressure in the normal range, as well as vitamin K and folic acid, which promote a long list of health benefits.


Watch the video: Πώς καθαρίζουμε αγκινάρες. Άκης Πετρετζίκης


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