Braised Lamb with Artichokes, Lemon, and Fresh Herbs

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

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
Gluten-free
Passover
Jewish

Ingredients

Method