Reviews (1) Add Rating & Review 9 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 12/28/2016 This recipe is excellent! It's a big hit with my family.
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Gallery Diane’s Roast Lamb Recipe Summary Servings: 10
Ingredients Ingredient Checklist 18 garlic clove 1 (750-ml) bottle dry red wine 2 cups freshly squeezed lemon juice 3 tablespoons dried Greek oregano 3 tablespoons dried rosemary Coarse salt and freshly ground pepper 1 8-pound leg of lamb, bone in and trimmed of fat 1/4 cup plus 3 tablespoons extra-virgin olive oil 6 pounds Idaho potatoes, peeled and cut into sixths lengthwise 8 large globe artichokes, stems, leaves, and chokes removed
Gallery Diane’s Roast Lamb
Recipe Summary Servings: 10
Gallery
Diane's Roast Lamb
Diane’s Roast Lamb
Diane’s Roast Lamb
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 18 garlic clove 1 (750-ml) bottle dry red wine 2 cups freshly squeezed lemon juice 3 tablespoons dried Greek oregano 3 tablespoons dried rosemary Coarse salt and freshly ground pepper 1 8-pound leg of lamb, bone in and trimmed of fat 1/4 cup plus 3 tablespoons extra-virgin olive oil 6 pounds Idaho potatoes, peeled and cut into sixths lengthwise 8 large globe artichokes, stems, leaves, and chokes removed
Directions
Finely chop 8 garlic cloves. In a large shallow pan, combine wine, 1 cup lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons rosemary; season with salt and pepper. Add lamb, turning to coat. Cover, and marinate in refrigerator overnight.
Preheat oven to 350 degrees. In a mortar and pestle, crush 6 garlic cloves and remaining oregano and rosemary. Remove lamb from marinade, and pierce it with a paring knife in 10 to 12 places. Rub garlic mixture over lamb, pushing the mixture into the incisions. Transfer to a large roasting pan, and pour 3 tablespoons olive oil over lamb, rubbing to coat.
Place potatoes around lamb in roasting pan. Crush remaining 4 garlic cloves, and toss with potatoes. Drizzle remaining 1/4 cup olive oil and remaining cup lemon juice over potatoes. Season with salt and pepper. Transfer to oven, and roast for 1 hour. Add artichokes to roasting pan, and roast 45 minutes more, basting occasionally with lemon juice. Remove from oven, and let rest for 10 minutes before carving.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 12/28/2016 This recipe is excellent! It's a big hit with my family.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 0
9 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 0
9 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 12/28/2016 This recipe is excellent! It's a big hit with my family.Martha Stewart Member
Rating: 5 stars 12/28/2016
This recipe is excellent! It’s a big hit with my family.
Rating: 5 stars
All Reviews for Diane’s Roast Lamb
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Diane’s Roast Lamb
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
