Recipe - Roasted Lambs Head

1 small Leg of lamb(bone in); 4 to 6
pounds
2 cup Dry white wine
6 tablespoon Ligurian extra virgin olive
oil
16 Baby artichokes; whole,
trimmed of outer leaves, in
acidulated water
4 Cloves garlic
One fourth cup Mint leaves
Salt and pepper; to taste

Preheat oven to 425 degrees F.

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 12inch saute 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 3/4inch thick slices and
serve with artichokes on the side.

Yield: 4 servings as main course

Recipe by: MEDITERRANEAN MARIO #ME1A06

Posted to MCRecipe Digest V1 #1000 by Sue suechef@sover.net on Jan 10,
1998