Roasted Lamb With Sauted Artichokes And Mint

Course : Italian
Serves: 4
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1 small leg of lamb - -- (4 to 6 lbs), bone in
2 cups dry white wine
6 tablespoons ligurian extra-virgin olive oil
16 small baby artichokes -- trimmed of outer leaves -- in acidulated water, whole
4 cloves garlic
1/4 cup mint leaves
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste

Preparation / Directions:

Preheat oven to 425 degrees. Rub leg of lamb with salt and pepper and place in roasting pan with 2 cups of wine and place into oven. Roast 1 hour and 20 minutes until cooked through (well done). Meanwhile, slice artichokes into quarters. In a 12-inch sauté pan, heat oil over medium heat with garlic cloves until bubbling and add artichokes. Cook until very tender, about 15 to 20 minutes, and remove from heat. Sprinkle with mint leaves and season with salt and pepper. When lamb is cooked, remove and allow to rest 10 minutes. Carve into 3/4-inch thick slices and serve with artichokes on the side. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A06)

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