Braised Lamb with Artichokes, Lemon, and Fresh Herbs

Name: Braised Lamb with Artichokes, Lemon, and Fresh Herbs
Yield: Yield: 8–10 servings
Ingredients: 5–6 pounds bone-in lean lamb shoulder; 10 large garlic cloves, peeled, plus 2–3 tablespoons finely minced garlic; 2 large onions thinly sliced (about 5 cups); 3–4 tablespoons olive oil; ½ cup chopped fresh mint; 8–10 medium artichokes (see Cook’s Note), or two 9- or 10-ounce packages frozen artichokes, thawed and patted dry with paper towels; 1 cup chicken broth, preferably homemade, or good-quality low-sodium canned; 2 teaspoons chopped fresh thyme; Shredded zest of 1 large lemon; About ½ cup fresh lemon juice; 2 tablespoons chopped fresh rosemary; Salt and freshly ground black pepper

Preparation info

Yield:
8–10
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

Rubbed first with wild bitter herbs, tender young lamb was roasted, often over fragrant pomegranate wood, to mark each Passover in the Second Temple period. The Jewish historian Josephus estimated that 255,600 animals were sacrificed for the Passover celebratory feasts during the reign of Nero.

With the destruction of the Second Temple in A.D. 70, the custom lost favor as it evoked sorrowful memories of the Temple sacrifices that were no more. Eventually, Orthodox a

Ingredients

Main course
Passover
Jewish
Gluten-free

Ingredients

Method