| 1 | | Lemon quartered |
| 4 | | Artichokes |
| 1 | lb | Jerusalem artichokes (sunchokes)*,. peeled and cut into 1-inch wedges |
| 4 | md | Red onions - about 1 1/2 lbs. total - each cut into 6 wedges, leaving enough of root ends attached to keep wedges intact |
| 16 | | Unpeeled garlic cloves plus |
| 1 | tb | Finely chopped garlic |
| 2 | tb | Plus |
| 2 | ts | Extra-virgin olive oil |
| 2 | | Frenched racks of lamb** (8 ribs about 1 1/4 lbs. each) trimmed of all but a thin layer of fat |
| 3 | tb | Fresh oregano leaves -or- |
| 2 | | Tsp, dried oregano, crumbled |
| 1/2 | ts | Kosher salt (coarse) |
| 2 | ts | Freshly ground pepper |
| 1/2 | c | Chicken broth |
