ROAST LEG OF LAMB WITH ARTICHOKES

5.5 pound leg of lamb
3 large cloves garlic, cut in thin slivers
0.25 cup olive oil
0.25 cup plus 2 tablespoons lemon juice, divided
2 teaspoons oregano
0.5 teaspoon rosemary, crumbled
0.5 teaspoon freshly ground black pepper
8 small or 4 medium-sized artichokes
Instructions:Preheat oven to 500 degrees F. Trim excess fat from lamb.
With sharp paring knife, cut small slits in lamb; insert
garlic slivers. Place lamb, rounded side up, in large shallow
roasting pan; set aside.

In small bowl, combine olive oil, 0.25 cup lemon juice,
oregano, 1 tsp. salt, rosemary and pepper; brush over lamb.
If using meat thermometer, insert into thickest part of lamb
without touching bone. Place lamb in oven. IMMEDIATELY
reduce temperature to 350 deg. F.

Roast 1.5 - 2 hours or until thermometer registers 140 degrees
for rare, 160 for medium, or 170 for well done. Baste lamb
with pan juices every 20 minutes.

Wash artichokes under cold running water; cut off tops 0.5 to
1 inch; trim stems, leaving about 0.5 inch stub; remove small
tough outer leaves at base; snip off prickly leaf tips with
scissors. Leave small artichokes whole. Spread petals
slightly with fingers. Scoop out fuzzy choke at stem end with
small spoon. Cut medium sized artichokes in half lengthwise;
scoop out choke.

Drop artichokes into large saucepan filled with cold water,
the remaining 2 tablespoons lemon juice and 1 tsp. salt, if
desired. Bring water just to a simmer; cover. Cook small
artichokes 20-25 minutes; medium sized ones for 25-30 minutes
or just until firm tender. To test, insert tines of fork into
stem end - it should be firm but "give" slightly; drain.

About 30 minutes before lamb is done, arrange artichokes in
roasting pan around lamb. Pour 0.5 cup hot water into
roasting pan. Baste artichoke with pan juices a few times
during final roasting.

Remove lamb to large serving platter; remove meat thermometer.
Arrange artichokes around lamb. Cover loosely with foil; let
stand 15 minutes before carving.

Pour off all drippings from roasting pan into large measuring
cup; let stand so that fat separates from juices at bottom;
remove fat and discard. Pour pan juices back into roasting
pan; add 0.5 cup hot water. Place roasting pan over low heat
and heat to serving temperature, stirring constantly. Pour
into gravy boat. Makes 8 servings.

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Lamb Curry

Serves/Makes:6 or more

Ingredients
1 tbsp (15 ml) ghee or oil
2 pounds lamb, cubed
2 onions, chopped
2 cloves garlic, crushed
2 green chiles, chopped (size and type according to how hot you want the curry to be)
1 tbsp (15 ml) grated fresh ginger
1-1/2 tsp (7 ml) turmeric
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ground coriander
1/2 tsp (2 ml) or more chili powder (to taste for heat)
1 tsp (5 ml) salt
1 can crushed tomatoes
1 cup (225 ml) coconut milk

Instructions:Heat the ghee or oil in a large pan and brown the meat in small batches, remove from pan and set aside.
Add and cook the onion, stirring until just soft.
Add the garlic, chili, ginger, turmeric, cumin, coriander and chili powder.
Stir until just heated through.
Return the meat to the pan and stir until well coated with the spices.
Stir in the salt and tomatoes.
Simmer, covered, for 1 to 1 1/2 hours, or until meat is tender.
Stir in the coconut milk and simmer, uncovered, for another 5 minutes, or until the sauce has thickened slightly.

Comments
Serve with steamed rice and a cool cucumber salad for a perfect meal!
Note: Use all your favorite condiments to top the curry, like chopped peanuts, shredded coconut, chopped green onions, raisins, or even plain yogurt!

(Curries can be very flavorful and mild or quite zippy and hot, hot, hot! Adjust your heat with the use of chili powder and the type of chopped green chiles you use).

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