It is time consuming to debone the lamb and trim the artichoke hearts for this recipe. Thanks to a butcher, you can skip the former. If you want those crisp, deep-fried artichoke chips, however ...

5. Make the Gravy. Place the roasting pan on your stovetop burner over medium heat. Sprinkle in the flour and whisk until smooth, scraping up all the browned bits.Gradually whisk in the broth, and ...

Place the lamb on a rack in a roasting pan. When the oven is ready, roast for 20 minutes, then reduce the heat to 325 degrees. Cook until a meat thermometer inserted deep into the leg reaches 130 ...

Serves about 10 hungry guests, with leftovers for sandwiches. Ingredients 1 bone-in leg of lamb, trimmed, about 8 pounds 8 cloves garlic, sliced Salt and pepper Olive oil 2 teaspoons fresh thyme ...

Let the lamb stand at room temperature for 1 hour. Preheat the oven to 400°. Using the back of a knife, smash the garlic to a paste. Scrape into a small bowl and whisk in the rosemary and olive oil.

Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135° for medium rare, about 2 hours. 3 Transfer lamb to a platter, and discard string; keep warm while ...

Bring to room temperature before serving with the roast leg of lamb. Notes : Fresh lavender is sold at farmers' markets. If it's unavailable, substitute 1 1/2 tablespoons herbes de Provence.

Grind fresh black pepper all over the lamb and roast it on a rack set over a rimmed baking sheet or in a shallow roasting pan, for about half an hour or so, until the thickest part reads 120 ...

Place the lamb on a rack in a roasting pan. When the oven is ready, roast for 20 minutes, then reduce the heat to 325 degrees. Cook until a meat thermometer inserted deep into the leg reaches 130 ...

Recipe by Tucker Shaw. Serves 8 with leftovers. Ingredients 1 leg of lamb, purchased from the best butcher in your area, trimmed and ready for roasting, about 7 pounds 2 tablespoons olive oil ...