-
1
*Note: You might not feel comfortable buying a big piece of meat and then boning it out yourself.
-
2
That's ok. Have your butcher do it, but keep the bone.
-
3
You paid for it.
-
4
Have the butcher separate the bones at the joints.
-
5
Preheat the oven to 425 degrees F.
-
6
Cut the lamb into 2 equal halves and butterfly each half.
-
7
Remove any huge gobs of fat.
-
8
Don't try to get it all.
-
9
Fat tastes good and adds lots of moisture.
-
10
Sprinkle each piece of the meat generously with salt, chopped rosemary, and sliced garlic.
-
11
Drizzle the meat with olive oil.
-
12
Massage the salt, rosemary, garlic and oil into the lamb.
-
13
Be sure to try and get the cracks and crevices filled with the yummy tasting stuff.
-
14
Roll each piece of lamb and tie with butcher twine.
-
15
Sprinkle generously with salt.
-
16
Reserve while you prepare the veggies.
-
17
Fill a bowl with water and squeeze the lemon into the water and add the lemon halves as well.
-
18
Remove the tough outer leaves of the artichokes; stop when you get to the healthy, fresh light green looking leaves.
-
19
Trim off any dark green or brown on the stem as well.
-
20
Cut the in half and add to bowl of lemon water.
-
21
Remove the artichokes from the water and add with the fennel, potatoes, garlic and crushed red pepper to a large roasting pan.
-
22
Drizzle with olive oil and sprinkle generously with salt.
-
23
Add the wine, thyme and bay leaves.
-
24
Nestle the lamb bones in the veggie mixture and place the 2 lamb roasts on the bones.
-
25
Drizzle with olive oil and place in the preheated oven.
-
26
Roast the lamb for about 20 minutes, or until brown.
-
27
Baste with juices and turn the lamb over and brown on the other side for about 20 minutes.
-
28
Turn the lamb back over and baste again with the juices.
-
29
Rearrange the veggies if they begin to burn.
-
30
Reduce the heat to 350 degrees F and roast for another 60 minutes.
-
31
Baste the lamb occasionally during the cooking process and add water to the pan if the liquid reduces too much.
-
32
Remove the lamb from the oven and let rest for 15 to 20 minutes.
-
33
Carve the lamb as desired and serve with the veggies and pan juices.
