Roast Lamb With Tomatoes and Artichoke Hearts |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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This is an easy lamb recipe. Works on the stovetop in a pot on med-low, too. Ingredients:
1 boneless leg of lamb, trimmed of excess fat |
1/8 cup chopped parsley |
1/8 cup chopped oregano |
1/2 cup white wine |
2 (14 1/2 ounce) cans diced tomatoes, do not drain |
2 (6 ounce) jars artichoke hearts, chopped, do not drain |
3 garlic cloves, minced |
1/2 teaspoon pepper |
Directions:
1. Preheat oven to 350°F.
2. Place lamb into a roasting pan and rub lamb with parsley and oregano.
3. Add wine, diced tomatoes (and juice), artichoke hearts (and juice), garlic and pepper.
4. Cover and roast, basting occasionally with pan juices, for 70-90 minutes, or until desired doneness is reached.
5. Allow to rest for about 15 minutes before serving.
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