Name: Roast Lamb with Artichokes and Lemons
Yield: 6 Servings
Ingredients: ¼ cup olive oil; 1 5–7-lb. bone-in lamb shoulder; Kosher salt and freshly ground black pepper; 2 cups dry white wine; 1 14-oz. can whole peeled tomatoes; 1 head garlic, halved crosswise; ¼ teaspoon crushed red pepper flakes; 2 lemons, halved crosswise; 6 baby artichokes; ½ cup olive oil; 4 anchovy fillets, packed in oil, drained; 1 clove garlic finely chopped; ¼ cup fresh flat-leaf parsley leaves; 2 tablespoons fresh mint leaves; ¼ teaspoon crushed red pepper flakes; Kosher salt

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Peden + Munk

Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in chef Jody Williams’s mostly hands-off method. Earmark this one for your next dinner party.

Recipe notes