Roasted Lamb with Sauteed Artichokes and Mint
| Yield: | 4 Servings |
| Categories: |
| 1 | sm | Leg of lamb(bone in); 4 to 6 pounds |
| 2 | c | Dry white wine |
| 6 | tb | Ligurian extra virgin olive oil |
| 16 | Baby artichokes; whole, trimmed of outer leaves, in acidulated water | |
| 4 | Cloves garlic | |
| 1/4 | c | Mint leaves |
| Salt and pepper; to taste |
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