Artichoke Stuffed Lamb (Entrée)
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  1. Olive oil
  2. Salt
  3. Pepper
  4. Artichoke Hearts ( canned is fine)
  5. Garlic
  6. Lemon
  7. Oregano
  8. White wine
  9. Pecorino
  10. Egg
  11. Bread Crumb
  12. Butter
  1. Butterfly lamp- rub with evo, salt and pepper. Saute’ artichoke with 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 50-65 minutes
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