Loin of lamb with artichokes and potatoes

Loin of lamb with artichokes and potatoes

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 x 1.5kg loin of lamb, in one piece
1 x 440 g can artichoke hearts
or 3-6 artichokes, in oil, drained
4 large potatoes, peeled and sliced into thin rounds
30g butter
salt and freshly ground pepper
1 tablespoon olive oil

Method

  1. Ask your butcher to bone the loin of lamb. Remove the skin and any excess fat then roll and tie securely. Preheat the oven to 200°C. Slice each artichoke into thirds and arrange in alternate layers with the sliced potatoes in a well-buttered oval casserole or small baking dish. Sprinkle each layer with salt and pepper, dot with butter. Bake for 15 minutes.
  2. Heat the oil in a frying pan and brown the loin of lamb on all sides over a moderate heat. Put on top of the vegetables in the casserole, cover tightly with lid or foil and return to the oven. Bake for a further 40–50 minutes or until the meat is tender but still pink inside.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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