Roast Spring Lamb with Artichokes

Recipe by
Total Time:
2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 8 - medium artichokes
  • 1/2 cup - olive oil
  • 6 (1 lb) - lamb shanks, cut 1-inch thick
  • 1 - onion, finely chopped
  • 6 - garlic cloves, minced
  • 1.5 cups - lamb or beef stock
  • salt
  • 1/4 lb - finely chopped Serrano ham

How to Make Roast Spring Lamb with Artichokes

  • Remove the outer leaves from the artichokes so that only the tender inner leaves remain.
  • Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes.
  • Remove artichokes, let it cool, then slice into half in order to scoop out the chokes with a small spoon. Reserve hearts.
  • Pre-heat oven to 350 degrees Fahrenheit.
  • Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, for about 15 minutes.
  • Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic over it.
  • Pour in the meat stock, and roast for 30 minutes.
  • Place a small saucepan on low heat, add the ham and saute until lightly browned, 7 to 10 minutes.
  • Add the artichokes to the lamb, baste the meat and artichokes with the juices, and roast for another 10 minutes.
  • Add the ham and roast another 5 minutes, or until lamb is cooked according to your taste.
  • Remove the lamb from the oven, let it rest a few minutes, then serve warm.