Roasted Lamb with Potatoes and Artichokes is another typical recipe from the Roman tradition. Usually, lamb is cooked only with potatoes, but I find that artichokes, preferably Roman ones, pair very well with it. As for the potatoes, on this occasion, I used new potatoes, but if you can’t find them, regular potatoes will do just fine. I recommend just scoring the meat, because being very tender meat, if cut into pieces, it risks drying out during cooking. In fact, it’s a suckling lamb that doesn’t exceed 13 lbs in weight, much more tender and delicate compared to lamb, which ranges from 15 to 26 lbs. Exceeding this weight, we talk about sheep, with a decidedly different taste and tenderness. Leg, chops, or shoulder, decide which of these parts to bake, depending on your taste…I love the chops and shoulders, what about you?
If you want some other ideas, don’t miss: Breaded Lamb Chops and Lamb Offal with Artichokes
For this oven preparation, you can use a spacious baking dish with handles, in ceramic.
Find a short video of the preparation on: Facebook Instagram and Pinterest
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2.65 lbs lamb
- 4 potatoes
- 4 artichokes
- to taste extra virgin olive oil
- to taste salt and pepper
- to taste rosemary
Tools
- 1 Baking dish
- 1 Bowl
How to prepare Roasted Lamb with Potatoes and Artichokes
To prepare Roasted Lamb with Potatoes and Artichokes, take the meat out of the fridge at least 1 hour before cooking it.
Organize your workspace with all the ingredients so that everything is at hand.
In the meantime, wash the potatoes, dry them, do not peel them, but cut them and place them in a large bowl.
Clean the artichokes, cut them into quarters, and immerse them in lemon water to prevent them from darkening.
Dry them, add them to the potatoes, and season everything with extra virgin olive oil, salt, pepper, rosemary sprigs, and mix well.
Take the lamb, which you have scored by your trusted butcher, and place it on a wooden surface.
Season it with salt, pepper, rosemary, and place it in a large baking dish, preferably in the center.
At this point, insert the potatoes and artichokes all around, distributing them evenly.
Bake in a preheated oven at 356°F, fan mode, and let cook for about 1 hour, or until it is golden.
Do not overcook it, otherwise, it risks drying out.
Serve your Roasted Lamb with Potatoes and Artichokes a few minutes after removing it from the oven.
Tips and Variations
You can store the lamb before cooking it for a few days in the fridge, or for a longer time in the freezer.
When it comes to bone-in meat, I recommend calculating 10 oz per serving, because removing the bone will lose half the weight.
If you don’t like artichokes, I can recommend onions, but even just with potatoes, the recipe will be delicious.
But even Roasted Carrots aren’t bad at all.
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