Lamb and Vegetable Platter
| Yield: | 4 Servings |
| Categories: |
| 8 | Baby artichokes*; or 4 medium artichoke bottoms* | |
| 3 | tb | Olive oil |
| 1 | lb | Boneless leg of lamb roast |
| 1/4 | c | All-purpose flour |
| 3 | Anchovy fillets; chopped, (optional) | |
| 2 | Cloves garlic; minced | |
| 1 1/2 | ts | Snipped fresh rosemary; or 1/2 tsp. dried rosemary, crushed |
| 1/4 | ts | Pepper |
| 3/4 | c | Chicken broth |
| 2 | tb | Red wine vinegar |
| ROASTED RED POTATOES | ||
| 8 | sm | Red potatoes; toss with 1 tablespoon olive oil |
| 2 | ts | Snipped fresh rosemary; or 3/4 tsp. dried, crushed rosemary; |
| 2 | Cloves garlic; minced. | |
| Steamed carrots; (optional) | ||
| Fresh rosemary sprigs; (optional) |
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