Sumac-Rubbed Lamb with Minty Artichokes
A sophisticated roasted lamb dish featuring a boneless leg of lamb rubbed with sumac and served with roasted artichokes, fresh mint, and a bright radish salad. The lamb is slow-roasted until tender and finished with a high-heat blast for a crispy exterior.
Ingredients
- •1 piece boneless leg of lamb
- •3 Tbsp sumac
- •5 tsp Diamond Crystal salt
- •1 Tbsp black pepper
- •2 heads garlic
- •2 cans artichoke hearts
- •½ bunch oregano
- •1 cup dry white wine
- •¼ cup extra-virgin olive oil
- •1½ cups mint leaves
- •2 bunches radishes
- •1 piece shallot
- •2 Tbsp white wine vinegar
- •3 Tbsp toasted sesame seeds
- •1 serving Aioli
- •1 serving labneh
- •1 serving Greek yogurt
Cooking Instructions
- 1.
Place a rack in middle of oven; preheat to 275°F. If lamb is tied or trussed, remove any twine or netting. Sprinkle lamb all over with 3 Tbsp. sumac, 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, and 1 Tbsp. pepper.
10 min
- 2.
Reroll lamb so the fattier side is on top (it doesn't have to be tight; you can just close it back up like a book). Using 3-4 pieces of kitchen twine, tie lamb in 2" intervals to close. Place bottom halves of both garlic heads, cut side up, in the center of a 13x9" baking dish and set lamb, fat side up, on top (the garlic acts as a makeshift, better-tasting wire rack). Scatter cloves from remaining top halves of garlic heads around lamb, then tuck artichokes and sprigs from 1/2 bunch oregano around. Pour in wine and oil; season vegetables with salt and pepper. Roast lamb and artichokes until a thermometer inserted into the thickest part of lamb registers 135°F for medium-rare, 2-2 1/2 hours.
150 min
- 3.
Remove lamb and artichokes from oven and increase temperature to 500°F (taking the lamb out while the oven heats up prevents the meat from overcooking).Once oven temperature is at 500°F, slide baking dish back into oven and roast until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges, 10-12 minutes. Carefully transfer lamb to a cutting board and let rest at least 20 minutes.
30 min
- 4.
Meanwhile, scatter half of mint leaves over artichokes and toss well to coat. Toss radishes, shallot, and vinegar in a small bowl to combine; season radish salad with salt and pepper.
10 min
- 5.
Thinly slice lamb and arrange on a platter or serve directly on cutting board and spoon some of the artichoke mixture and any pan juices over. Scatter sesame seeds, oregano leaves, more sumac, and remaining mint on top.
10 min
- 6.
Spoon some aioli into a bowl and serve lamb with radish salad, aioli, and remaining artichoke mixture alongside.
5 min
- 7.
Do Ahead: Lamb and artichokes can be roasted 3 hours ahead. Let sit at room temperature. Reheat artichokes just before serving.