Roast Lamb with Tomatoes and Artichoke Hearts
Experience the ultimate Mediterranean feast with our Roast Lamb with Tomatoes and Artichoke Hearts, a dish that perfectly marries bold flavors and classic techniques. This elegant recipe showcases a tender, herb-marinated leg of lamb slow-roasted to perfection, surrounded by juicy cherry tomatoes, tangy artichoke hearts, and aromatic red onion. Infused with fresh rosemary, thyme, and a hint of lemon, the lamb is bathed in a savory blend of white wine and broth that creates a luscious pan sauce. Ideal for special occasions or a hearty family dinner, this one-pan meal is both visually stunning and irresistibly flavorful. Serve it alongside crusty bread or roasted potatoes to soak up every last drop of the rich juices. Elevate your table with this show-stopping, yet surprisingly achievable, centerpiece that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (approximately 4 lbs) leg of lamb
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups cherry tomatoes
- 1 can (14 oz) artichoke hearts, quartered
- 1 cup white wine
- 1 cup chicken or vegetable broth
- 1 medium red onion, sliced
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry with paper towels and place it in a large roasting pan.
In a small bowl, whisk together olive oil, minced garlic, lemon juice, chopped rosemary, thyme, salt, and black pepper to form a marinade.
Rub the marinade all over the lamb, ensuring it is evenly coated. Set aside to marinate for 10 minutes while you prepare the vegetables.
Arrange the cherry tomatoes, quartered artichoke hearts, and sliced red onion around the lamb in the roasting pan.
Pour the white wine and chicken or vegetable broth into the pan, ensuring the liquids are evenly distributed.
Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for 1 1/2 hours.
Remove the foil and roast for an additional 30 minutes, or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare.
Once cooked, remove the lamb from the oven and let it rest, covered loosely with foil, for 10 minutes before slicing.
Serve the lamb slices with the roasted tomatoes, artichoke hearts, and pan juices spooned over the top. Enjoy!
Nutrition Facts
Calories |
6242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.6 g | 549% | |
| Saturated Fat | 173.7 g | 868% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 7291 mg | 317% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 19.0 g | ||
| Protein | 483.3 g | 967% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 45.6 mg | 253% | |
| Potassium | 8228 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
