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Roast Lamb With Artichokes And Lemons
Ingredients
- INGREDIENTS
- lamb and artichokes
- ¼ cup olive oil
- 1 5–7-lb. bone-in lamb shoulder
- Kosher salt and freshly ground black pepper
- 2 cups dry white wine
- 1 14-oz. can whole peeled tomatoes
- 1 head garlic, halved crosswise
- ¼ teaspoon crushed red pepper flakes
- 2 lemons, halved crosswise
- 6 baby artichokes
- Anchovy-Herb oil and assembly
- ½ cup olive oil
- 4 anchovy fillets, packed in oil, drained
- 1 clove garlic finely chopped
- ¼ cup fresh flat-leaf parsley leaves
- 2 tablespoons fresh mint leaves
- ¼ teaspoon crushed red pepper flakes
- Kosher salt
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