Roast Lamb with Artichokes
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
6 artichokes
cold water, salted
6 lemons, juice of
2 tablespoons flour
4 pound lamb roast
salt and pepper
1 tablespoon oregano
1/2 cup butter
2 cups water
parsley sprigs
Remove tough outer leaves of the artichokes and cut off part of the stems. Cut 1/2 to 1 inch off tips of remaining leaves. Rub cut stems of artichokes with a cut lemon and cut in half lengthwise. Rube cut surfaces with lemon. Cut and scrape the fuzz or choke from the artichoke hearts. Place the artichoke in a bowl of cold salted water to cover, into which the juice of 2 lemons and the flour have been stirre3d. This solution helps keep the artichokes green. Soak at least 1 hour. Preheat oven to 450 degrees. Spread half the butter over the meat. Add 1 cup of water to the roasting pan and cook 15 minutes longer. Add the remaining butter and water to the pan and continue cooking for 30 miunutes or until meat is done to taste. Baste occasionally with pan drippings in the pan when the meat is done. Transfer the lamb to a warm platter and keep warm. Add the artichokes to the roasting pan. Bake them, cut side down 1 hour or until tender but not overcooked. Baste occasionally while cooking. Arrange the artichokes around the lamb and garnish with parsley.
Serves 6.
Note: To reduce cooking time, the artichokes may be parboiled before baking. Or, if roasting
pan is large enough, artichokes may be added to the pan with the lamb after the
temperatue has been reduced to 350 degrees.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
6 artichokes
cold water, salted
6 lemons, juice of
2 tablespoons flour
4 pound lamb roast
salt and pepper
1 tablespoon oregano
1/2 cup butter
2 cups water
parsley sprigs
Remove tough outer leaves of the artichokes and cut off part of the stems. Cut 1/2 to 1 inch off tips of remaining leaves. Rub cut stems of artichokes with a cut lemon and cut in half lengthwise. Rube cut surfaces with lemon. Cut and scrape the fuzz or choke from the artichoke hearts. Place the artichoke in a bowl of cold salted water to cover, into which the juice of 2 lemons and the flour have been stirre3d. This solution helps keep the artichokes green. Soak at least 1 hour. Preheat oven to 450 degrees. Spread half the butter over the meat. Add 1 cup of water to the roasting pan and cook 15 minutes longer. Add the remaining butter and water to the pan and continue cooking for 30 miunutes or until meat is done to taste. Baste occasionally with pan drippings in the pan when the meat is done. Transfer the lamb to a warm platter and keep warm. Add the artichokes to the roasting pan. Bake them, cut side down 1 hour or until tender but not overcooked. Baste occasionally while cooking. Arrange the artichokes around the lamb and garnish with parsley.
Serves 6.
Note: To reduce cooking time, the artichokes may be parboiled before baking. Or, if roasting
pan is large enough, artichokes may be added to the pan with the lamb after the
temperatue has been reduced to 350 degrees.