1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
12 brine-cured black olives (such as Kalamata), pitted, minced
1 canned anchovy fillet, minced
3 1 3/4 pound racks of lamb, boned, trimmed
2 tablespoons olive oil
1 1/2 teaspoon chopped fresh thyme or 1/2 teaspoon driec
1 1/2 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
4 fresh parsley sprigsFor Sauce: Melt butter in heavy small saucepan over medium heat. Add garlic and saute 1 minute. Add wine and boil until liquid is reduced to 1 tablespoon, about 5 minutes. Add stock, tomato puree, tomato paste and thyme and boil until reduced to 1 cup, about 6 minutes. Mix in olives and anchovy. Puree sauce in blender.
For Lamb: Place lamb in glass baking dish. Drizzle with 1 tablespoon oil; turn to coat. Sprinkle with chopped herbs. Cover and refrigerate at least 1 hour up to 4 hours. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add lamb and cook to desired doneness, turning often, about 6 minutes for medium. Place lamb on cutting board. Lat stand 5 minutes. Meanwhile rewarm sauce in saucepan over low heat. Cut lamb into 1 inch thick slices. Spoon sauce onto plates. Top with lamb. Garnish with fresh parsley sprigs. Serves 4.1/2 cup (packed fresh oregano leaves (about 3 bunches)
8 large garlic cloves
1 tablespoon coarse salt
1 tablespoon ground black pepper
1 4-pound semi-boneless leg of lamb, fat trimmed
4 tablespoons olive oil
5 tablespoons fresh lemon juice
4 medium artichokes, stems and tops trimmed
1 lemon, halved
24 brine-cured black olives (such as Kalamata)
6 8-ounce white potatoes, each cut lengthwise into 6 wedges
Fresh oregano sprigsFinely mince 1/2 cup oregano, garlic, salt and pepper in processor. Place lamb in large roasting pan. Rub lamb with 2 tablespoons olive oil. Spread 4 tablespoons oregano mixture over lamb, reserving remainder. Arrange lamb so that fat side is up. Let stand at room temperature 1 hour. Meanwhile, fill large pot with cold water. Add 4 tablespoons lemon juice to water. Cut 1 artichoke lengthwise into 8 wedges. Rub cut surfaces of artichoke with lemon half to prevent discoloring. Cut away choke and discard, leaving artichoke wedges intact. Place artichokes in pot with water. Repeat with remaining artichokes. Boil artichokes until almost tender, about 15 minutes. Drain. Transfer to large bowl. Add olives, 1 tablespoon oregano mixture to artichokes; toss to coat. Set aside. Preheat oven to 450 degrees. Roast lamb 10 minutes. Reduce temperature to 350 degrees. Meanwhile, mix potatoes, 2 tablespoons oil and oregano mixture in bowl. Arrange potatoes around lamb in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 140 degrees, about 50 minutes. Transfer lamb to large platter. Add artichoke mixture to roasting pan with potatoes; mix well. Continue roasting vegetables until tender, about 20 minutes. Surround lamb with vegetables. Garnish with oregano sprigs and carve roast at table. Serves 8.
