Lamb Roast with Artichokes and Potatoes
Lamb roast with artichokes and potatoes is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 untreated lemon
- 2 cloves garlic
- 1 bunch thyme
- 400 ml dry white wine
- 6 tbsp Olive oil
- 1 lamb shank (ready to cook, about 2 kg)
- Salt
- pepper (ground)
- 500 g small waxy potatoes
- 8 small artichokes
- 1 bunch spring onions
Instructions
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1.
Rinse the lemon hot, pat dry, grate half of its zest and squeeze out the juice. Peel the garlic cloves and finely chop them. Wash the thyme, shake it dry and strip the leaves from the stems. Mix everything with wine and oil. Wash the lamb shank, pat dry, coat it with the marinate and cover for about 1 day in the refrigerator, turning occasionally. Preheat the oven to 220°C (fan) or 425°F. Salt and pepper the lamb shank and place it together with the marinate in a roasting tin. Roast in the preheated oven for about 45 minutes.
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2.
Meanwhile peel and wash the potatoes. Wash, clean and halve the artichokes lengthwise. Rinse the spring onions, trim them and cut the green parts into ~5 cm pieces; leave the bulbs whole. Reduce the oven temperature to 180°C (fan) or 350°F.
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3.
Distribute the potatoes and vegetables around the lamb shank and roast for another 1–1½ hours, basting frequently with the roasting juices and turning the shank once.
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4.
Plate the meat with the potatoes and vegetables on a platter, pour over the roasting juices and serve immediately.
