Salt-Baked Lamb With Lemon And Artichoke Sauce Recipe

Name: Salt-Baked Lamb With Lemon And Artichoke Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp fennel seeds; 1 clove garlic, crushed; 2 3/4 lbs leg of lamb; 1 tbsp olive oil; 2 cups coarse cooking salt; 4 cups flour; 1 sprig fresh rosemary, plus rosemary leaves, to garnish; 3 None thin slices lemon; None None FOR THE LEMON AND ARTICHOKE SAUCE; 2 tbsp butter; 2 tbsp flour; 1 cup vegetable stock; 1/4 cup dry white wine; 2 tsp finely grated lemon peel; 1/4 cup lemon juice; 8 None canned artichoke hearts, coarsely chopped; 1/2 cup light cream

Servings: persons

1 tsp fennel seeds
1 clove garlic, crushed
2 3/4 lbs leg of lamb
1 tbsp olive oil
2 cups coarse cooking salt
4 cups flour
1 sprig fresh rosemary, plus rosemary leaves, to garnish
3 None thin slices lemon
None None FOR THE LEMON AND ARTICHOKE SAUCE
2 tbsp butter
2 tbsp flour
1 cup vegetable stock
1/4 cup dry white wine
2 tsp finely grated lemon peel
1/4 cup lemon juice
8 None canned artichoke hearts, coarsely chopped
1/2 cup light cream

1
Combine fennel seeds and garlic in small bowl. Press mixture all over lamb. Heat oil in large skillet on high heat. Cook lamb, turning, until browned all over. Transfer lamb to wire rack over roasting pan. Cover; refrigerate until cool.
2
Meanwhile, combine salt and 1 1/2 cups water in large bowl. Sir in flour until combined and becomes a soft, smooth dough. Wrap in plastic wrap; refrigerate for 30 mins.
3
Preheat the oven to 450u00b0F. Line a baking pan with parchment paper.
4
Roll dough on floured surface until 1/4 inch thick. Place rosemary sprig, then lemon slices along center of dough; top with lamb. Fold dough over lamb to enclose. Pace, seam-side down, on prepared pan. Roast for 45 mins. Remove from oven. Let lamb stand, in crust, for 15 mins. Break crust open and remove lamb.
5
Meanwhile, for the lemon and artichoke sauce, melt butter in medium saucepan on medium heat. Whisk in flour; cook, stirring, until mixture thickens and bubbles. Gradually add stock and wine; cook, stirring, for 10 mins, or until sauce boils and thickens. Stir in lemon peel and juice, artichokes and cream; cook, stirring, until heated through.
6
Sprinkle sliced lamb with rosemary and serve with sauce.

1600

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tsp fennel seeds, 1 clove garlic, crushed, 2 3/4 lbs leg of lamb, 1 tbsp olive oil, and more.

Yes, Salt-Baked Lamb With Lemon And Artichoke Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salt-Baked Lamb With Lemon And Artichoke Sauce

How did you like this recipe?

Frequently Asked Questions