Lamb and vegetable platter

4 Servings

Ingredients

Quantity Ingredient
8 Baby artichokes*; or 4 medium artichoke bottoms*
3 tablespoons Olive oil
1 pounds Boneless leg of lamb roast
¼ cup All-purpose flour
3 Anchovy fillets; chopped, (optional)
2 Cloves garlic; minced
1½ teaspoon Snipped fresh rosemary; or 1/2 tsp. dried rosemary, crushed
¼ teaspoon Pepper
¾ cup Chicken broth
2 tablespoons Red wine vinegar
8 smalls Red potatoes; toss with 1 tablespoon olive oil
2 teaspoons Snipped fresh rosemary; or 3/4 tsp. dried, crushed rosemary;
2 Cloves garlic; minced.
Steamed carrots; (optional)
Fresh rosemary sprigs; (optional)

Directions

ROASTED RED POTATOES

NOTE: Matt Brown has been cooking since age 8, but he got more serious about it at age 15. That’s when his dad told him cooking was a good way to impress girls. No matter what your age, you’ll impress anyone visiting your dinner table if you fix this luscious dish.

DIRECTIONS:

NOTE: Matt Brown has been cooking since age 8, but he got more serious about it at age 15. That’s when his dad told him cooking was a good way to impress girls. No matter what your age, you’ll impress anyone visiting your dinner table if you fix this luscious dish.

DIRECTIONS:

Prepare artichokes as directed in recipe note at far right. In a large saucepan heat 1 tablespoon of the olive oil over medium heat. If using baby artichokes, cook and stir halved or quartered artichokes in the hot oil about 10 minutes or till nearly tender. If using artichoke bottoms, cook and stir artichoke pieces in the hot oil till heated through. Remove from heat; cover and keep warm.

Meanwhile, cut lamb lengthwise into ¼-inch-thick slices (as in scaloppine or thin cutlets). Coat with flour. In a large skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Cook lamb in hot oil for 1½ to 2 minutes on each side or till done. Remove lamb from skillet, reserving drippings in pan. Reduce heat to medium. For sauce, add anchovy fillets (if desired), garlic, rosemary, and pepper to skillet; cook and stir for 30 seconds. Carefully add chicken broth and wine vinegar, scraping up browned bits. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or till mixture is reduced to about ½ cup. Return lamb to skillet; heat through.

Transfer lamb to a serving platter; pour sauce over lamb. Serve with the artichokes and, if desired, Roasted Red Potatoes and steamed carrots.

Garnish platter with rosemary sprigs, if desired. Makes 4 main-dish servings.

*Note: If using baby artichokes, cut off top ½ inch of each artichoke and trim stem. Remove tough outer leaves. Halve or quarter artichokes lengthwise. Brush cut edges with lemon juice or let stand in a bowl of lemon juice mixed with water to prevent browning; drain before using. If using artichoke bottoms, remove loose outer leaves from 4 whole artichokes (see top photograph, at left). Cook artichokes, covered, in a large amount of boiling water about 25 minutes or till a leaf pulls out easily. Drain and cool.

Remove the leaves till the heart appears. Halve artichokes lengthwise.

Remove and discard each fuzzy choke (see bottom photograph, at right).

Remove the heart of each artichoke and trim stem; reserve leaves and hearts for another use. Halve each bottom portion.

Roasted Red Potatoes: Quarter 8 small red potatoes; toss with 1 tablespoon olive oil; 2 teaspoons snipped fresh rosemary or ¾ tsp. dried,crushed rosemary; and 2 cloves garlic, minced. Arrange potatoes in a single layer in a shallow baking pan. Roast in a 450 F oven for 20 to 30 minutes or till tender and brown.

Nutrition facts per serving: 310 cal., 16 g total fat (3 g sat. fat), 58 mg chol., 304 mg sodium, 20 g carbo., 4 g fiber, and 24 g pro. Daily Values: 2% vit. A, 21% vit. C, 5% calcium, and 24% iron.

Source: Better Homes and Gardens, October 1996 Recipe by: Dinner from the Heart Posted to MC-Recipe Digest V1 #992 by "M. Hicks" <nitro_ii@...> on Jan 8, 1998

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