Roasted Lamb with Potatoes and Artichokes is another traditional recipe from Roman cuisine. Usually, lamb is cooked only with potatoes, but I find that artichokes, preferably Roman ones, go really well with it. For the potatoes, this time, I used new potatoes, but if you can’t find them, regular potatoes will do just fine. I recommend just making incisions in the meat, as it is very tender, and if cut into pieces, it risks drying out during cooking. In fact, it’s a milk-fed lamb, not exceeding 13 lbs in weight, much more tender and delicate compared to a lamb weighing between 15 and 26 lbs. Exceeding this weight, we are talking about sheep, with a decidedly different taste and tenderness. Leg, chops, or shoulder, choose which of these parts to bake, depending on your taste…I adore chops and shoulders, and you?
If you want some other ideas, then don’t miss: Breaded Lamb Chops and Lamb Offal with Artichokes
For this oven preparation, you can use a large ceramic baking dish with handles.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2.6 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 refrigerator at least 1 hour before cooking.
Organize your workspace with all the ingredients, so you have everything at hand.
In the meantime, wash the potatoes, dry them, do not peel them, but cut them and put them in a large bowl.
Clean the artichokes, cut them into quarters, and dip them in water and lemon to prevent them from turning black.
Dry them, add them to the potatoes, season everything with extra virgin olive oil, salt, pepper, sprigs of rosemary, and mix well.
Take the lamb, which you have had your trusted butcher score, and place it on a wooden surface.
Season it with salt, pepper, rosemary, and place it inside 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 it cook for about 1 hour, or until golden brown.
However, do not overcook, or you risk drying it 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 refrigerator or for longer in the freezer.
When it comes to meat with bone, I recommend calculating 10.5 oz per serving, as 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.
Even Baked Carrots are not bad.
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