Recipe 37

Name:

Recipe name and category: Leg of Lamb stuffed with Artichokes,

Garlic, Pistachios and Basil

No. of servings: 10

Preparation time:

Recipe ingredients and directions:

1 leg of lamb (about 4 lbs after it’s butter flied; ask your

butcher to do this step)

salt and pepper

4 cloves garlic, minced

¼ cup fresh basil

3 artichoke hearts, diced (I have also used canned artichokes)

½ cup finely chopped pistachios

garlic powder to taste

2 cups Pinot Noir or Merlot

Place lamb on working surface. Open and sprinkle with salt, pepper and minced garlic. Lay fresh basil leaves on lamb in a single layer.

In a bowl, combine artichoke hearts and pistachios. Mix thoroughly and spread over the basil. Fold lamb and tie up with string to keep the filling inside. Place in a roasting pan, pour wine over lamb and sprinkle with garlic powder, salt and pepper. Bake at 325 degrees. Place meat thermometer into the thickest part of the leg to check the temperature. Roast lamb until temp reaches 160 degrees, about 1-1/2 to 2 hours.

Remove from oven and let meat rest about 10 minutes before slicing.

Recipe source:

Recipe anecdote: I have a Gas Grill and I have barbecued the lamb. Add mesquite and hickory chips while barbecuing to give the lamb a nice smoky flavor. Only try this method if you can control the heat on your barbecue.