Historic Beaufort, North Carolina
117 Queen Street, Beaufort, North Carolina 28516
Easter Lamb Roasted with Artichokes and Potatoes
3 to 4 fresh rosemary sprigs, to taste
salt and freshly ground black pepper, to taste
1 cup extra-virgin olive oil
one 3 to 4 pound leg of lamb, bone on, trimmed of fat
2 pounds all purpose potatoes, such as Yukon Gold, pealed and quatered
juice of 4 to 6 lemons, to taste
12 artichokes, cleaned
1. Preheat oven to 375 degrees F. In a mortar, crush together the leaves from one rosemary sprig, a scant teaspoon of salt, a little pepper and about 1/3 cup of olive oil. Rub this mixture all over the lamb, then season generously with addtiional salt and pepper.
2. Place the lamb on the rack in a large roasting pan. Place the potatoes in the pan toss with the remaining olive oil, add a cup of water and season generously with salt and pepper. Add the remaining rosemary sprigs and half the lemon juice and mix in. Roast for about 30 minutes, tossing the potatoes occasionally and basting the lamb with the pan juices. Add the cleaned artichokes and a little more of the lemon juice and toss with the potatoes in the pan. Continue roasting, basting every 10 to 15 minutes, until the lamb is cooked to the desired doneness, 30 to 40 minutes. Greeks like their lamb medium-well, which will take about 1 hour and 10 minutes from start to finish. Season with additional salt, pepper or lemon juice. Remove from oven, let the meat stand for 20 minutes to settle the juices, then carve.
Beaufort Grocery Company has published their first cookbook Closed On Tuesdays. This book is 128-pages of delicious family & restaurant recipes, 30 amazing photos & a beautifully painted cover by John Silver.