Saturday, 18th November 2017
RECIPES Article
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This Month's Magazine
This monthís recipe is: Roast Spring Lamb with artichokes

This month’s recipe is: Roast Spring Lamb with artichokes

Spring is traditionally associated with the tender spring lamb available early in the year; why not try this recipe using Artichokes, as an alternative to just roasting?

Ingredients:

  • 8 medium Artichokes
  • Half cup Olive oil
  • 6 lamb rib chops, roughly a quarter Kilo each
  • 1 onion finely chopped
  • 1.5 cups lamb or beef stock
  • 1 quarter Kilo finely chopped Serrano ham
  • 2 cloves garlic crushed


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Method:

Firstly prepare the Artichokes by removing the outer leaves and leaving only the tender inner leaves. Bring a large saucepan of water to the boil and add the trimmed Artichokes, simmer for 15 minuets, then remove and allow to cool.

When the Artichokes are cooled, slice in half in order to remove the ¬ďchoke¬Ē.

Pre-heat the oven to 350%F and in a large oven-proof casserole dish heat the olive oil and sauté the lamb chops until browned on all sides. Next, scatter the onions and garlic over the lamb and roast in the middle part of the oven for 30 minuets.

Whilst the lamb is cooking, in a small saucepan, sauté the chopped Serrano ham in a little oil until lightly browned. Remove the meat from the oven and add the artichokes and ham to the casserole, baste the lamb and artichokes with the accumulated juices and return to the oven to cook for a further 15/20 minuets.



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