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Delicious Sumac-Rubbed Lamb with Minty Artichokes

Sumac-Rubbed Lamb with Minty Artichokes made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 lbs lamb shoulder
  • 2 tablespoons sumac
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 8 medium artichokes
  • 1/2 cup fresh mint leaves chopped
  • Juice of 1 lemon
  • 1 cup chicken or vegetable broth

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, combine sumac, garlic, olive oil, salt, and black pepper to make a paste.
  3. Rub the paste all over the lamb shoulder, ensuring it’s evenly coated.
  4. Place the lamb in a roasting pan and set it aside to marinate for about 30 minutes.
  5. While the lamb marinates, prepare the artichokes by trimming their tough leaves and cutting them in half.
  6. In a saucepan, bring the broth to a simmer, then add the artichokes and half of the chopped mint. Cook for about 10 minutes.
  7. Transfer the artichokes to the roasting pan around the lamb, adding in the broth and any remaining mint.
  8. Cover the roasting pan with aluminum foil and roast for about 1.5 hours.
  9. Remove the foil in the last 30 minutes to allow the lamb to brown.
  10. After cooking, allow the lamb to rest for at least 15 minutes before slicing.
  11. Serve the sliced lamb with the artichokes and drizzle with the pan juices. Remember to garnish with additional fresh mint if desired.