GE Appliances

Artichoke Stuffed Lamb and Fregola with Mint Pesto

Artichoke Stuffed Lamb and Fregola with Mint Pesto


Artichoke Stuffed Lamb:

4 pound boneless leg of lamb

16 ounces artichoke hearts (canned is fine)

1 1/2 cups white wine

1 cup bread crumbs

6 ounces Pecorino cheese, grated

2 lemons, juiced and zested

3 tablespoons garlic, minced

3 eggs

3 tablespoons butter

6 ounces olive oil

2 ounces oregano, minced

Salt and pepper to taste

Fregola with Mint Pesto:

1 pound fregola (smiliar to couscous but made with wheat)

1 cup olive oil

1 lemon, zested and juiced

4 ounces mint, finely chopped

1/2 bunch parsley, finely chopped

1 teaspoon minced garlic

8 ounces frozen peas

1 yellow squash, diced

Salt and pepper to taste


Lamb Instructions:

Butterfly the leg of lamb. Rub with 2 ounces extra virgin olive oil and sprinkle with salt and pepper. Saute artichokes over medium heat with remaining olive oil, lemon juice and zest. Once this becomes aromatic, add white wine and reduce by half. With the heat turned off, add in minced oregano and minced garlic.

In a bowl, mix breadcrumbs with eggs and artichoke mixture.

Add 3 tablespoons of butter. Break the butter off into small pieces. Don't melt it, leave the butter in chunks.

Spread mixture on lamb. Roll up and tie with butchers twine. Bake at 350 degrees for 50 minutes to one hour.

Fregola Instructions:

Bring water to full boil. Add salt and fregola and cook for 8 - 10 minutes. When pasta is done, rinse with cold water.

In a heated saute pan, add minced garlic, olive oil and diced squash. Continue to cook until vegetables are al dente. Turn off the heat and add the peas. Do not cook the peas as they will discolor.

To make the mint pesto, mix together mint, parsley, lemon zest and juice, salt and pepper using a food processor or hand mixer.

Once pesto is finished, mix together with cooled fregola.