Artichoke Stuffed Lamb and Fregola with Mint Pesto (Entrée)
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Ingredients
  1. ARTICHOKE STUFFED LAMB
  2. #4 Boneless Leg of Lamb
  3. 6 oz Olive Oil
  4. Salt, to taste
  5. Pepper, to taste
  6. 16 oz Artichoke Hearts (canned is fine)
  7. 3 tblsp Garlic
  8. 2 each Lemon, juice and zest
  9. 2 oz Oregano
  10. 1.5 cups White Wine
  11. 6 oz Pecorino, grated
  12. 3 each Egg
  13. 1 cup Bread Crumb
  14. 2 sticks Butter
  15. FREGOLA WITH MINT PESTO
  16. 1 cup Olive oil
  17. Salt, to taste
  18. Pepper, to taste
  19. 1 each Lemon, juice and zest
  20. 4 oz Mint
  21. 1/2 bunch Parsley
  22. 1 tsp Garlic
  23. 8 oz Frozen peas
  24. 1 each Yellow squash
  25. #1 Fregola (similar to couscous but made with wheat)
Instructions
  1. ARTICHOKE STUFFED LAMB
  2. Butterfly lamb- rub with 2 oz of olive oil, salt and pepper. Saute artichokes with remaining olive oil, lemon juice and zest. Once this becomes aromatic, add white wine and reduce by half on stove top. Off heat, add in fresh minced oregano.
  3. Mix in bowl: bread crumbs with eggs and artichoke mixture.
  4. Lay mixture on lamb, tie up with butcher twine and bake in 350 degree oven for 50-60min.
  5. FREGOLA WITH MINT PESTO
  6. Bring water to a full boil on the stove top, then add salt and fregola. Cook for 8-10 minutes. When pasta is done, rinse with cold water.
  7. Add minced garlic, olive oil and diced squash to heated saute pan. Continue to cook until vegetables are al dente. Once done, off heat, add in the peas. Do not cook the peas as they will discolor.
  8. Make mint pesto: Mix together mint, parsley, lemon, salt and pepper with food processor or hand mixer.
  9. Once pesto is finished mix together with cooled fregola.
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