Dinner: Roast Lamb with Artichokes and Lemons

Recipe by Jody Williams Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in Williams's mostly hands-off method. Earmark this one for your next dinner party.

This recipe includes superfoods such as:

Lemon

Health benefits of Roast Lamb with Artichokes and Lemons

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 cup olive oil
1 5 –7-pound bone-in lamb shoulder
Kosher salt, freshly ground pepper
2 cups dry white wine
1 14-ounces can whole peeled tomatoes
1 head garlic, halved crosswise
1/4 teaspoon crushed red pepper flakes
2 lemons, halved crosswise
6 baby artichokes

Instructions

Preheat oven to 325 °. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12 –15 minutes. Transfer lamb and oil to a roasting pan.
Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2 –2 hours. (Remove artichokes if they become too soft before meat is done.)