Wish you could cook like a real chef? Now you can! We can all be Chefs At Home with the recipe for Chef Roxanne’s Artichoke-Stuffed Lamb And Fregola Main Course as featured on Nationally Syndicated Radio Show, Home Wizards!

Artichoke Stuffed Lamb (Entrée)

Ingredients:

  1. #4 Boneless Leg of Lamb
  2. 6 oz Olive Oil
  3. Salt, to taste
  4. Pepper, to taste
  5. 16 oz Artichoke Hearts (canned is fine)
  6. 3 tblsp Garlic
  7. 2 each Lemon, juice and zest
  8. 2 oz Oregano
  9. 1.5 cups White wine
  10. 6 oz Pecorino, grated
  11. 3 each Egg
  12. 1 cup Bread Crumb
  13. 2 sticks Butter

Instructions:

  1. Butterfly lamp- rub with 2 oz extra virgin 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.
  2. Mix in bowl: Bread crumbs with eggs and artichoke mixture.
  3. Lay mixture on lamb, tie up with butcher twine and bake in 350 degree oven for 50-60 minutes

Fregola with Mint Pesto (Entrée)

Ingredients:

  1. 1 cup Olive oil
  2. Salt, to taste
  3. Pepper, to taste
  4. 1 each Lemon, juice and zest
  5. 4 oz Mint
  6. 1/2 bunch Parsley
  7. 1 tsp Garlic
  8. 8 oz Frozen peas
  9. 1 each Yellow squash
  10. #1 Fregola (similar to couscous but made with wheat)

Instructions:

  1. 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.
  2. 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.
  3. Make mint pesto: Mix together mint, parsley, lemon, salt and pepper with food processor or hand mixer.
  4. Once pesto is finished, mix together with cooled fregola.

You can catch all the recipes for the entire challenge at www.facebook.com/geappliances as well as at www.facebook.com/homewizards. Enjoy!

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