*Note: You might not feel comfortable buying a big piece of meat and then boning it out yourself. That's ok. Have your butcher do it, but keep the bone. You paid for it. Have the butcher separate the bones at the joints.
Preheat the oven to 425 degrees F.
Cut the lamb into 2 equal halves and butterfly each half. Remove any huge gobs of fat. Don't try to get it all. Fat tastes good and adds lots of moisture. Sprinkle each piece of the meat generously with salt, chopped rosemary, and sliced garlic. Drizzle the meat with olive oil. Massage the salt, rosemary, garlic and oil into the lamb. Be sure to try and get the cracks and crevices filled with the yummy tasting stuff. Roll each piece of lamb and tie with butcher twine. Sprinkle generously with salt. Reserve while you prepare the veggies.
For the vegetables:
Fill a bowl with water and squeeze the lemon into the water and add the lemon halves as well. Remove the tough outer leaves of the artichokes; stop when you get to the healthy, fresh light green looking leaves. Trim off any dark green or brown on the stem as well. Cut the in half and add to bowl of lemon water.
Remove the artichokes from the water and add with the fennel, potatoes, garlic and crushed red pepper to a large roasting pan. Drizzle with olive oil and sprinkle generously with salt. Add the wine, thyme and bay leaves.
Nestle the lamb bones in the veggie mixture and place the 2 lamb roasts on the bones.
Drizzle with olive oil and place in the preheated oven. Roast the lamb for about 20 minutes, or until brown. Baste with juices and turn the lamb over and brown on the other side for about 20 minutes. Turn the lamb back over and baste again with the juices. Rearrange the veggies if they begin to burn. Reduce the heat to 350 degrees F and roast for another 60 minutes. Baste the lamb occasionally during the cooking process and add water to the pan if the liquid reduces too much.
Remove the lamb from the oven and let rest for 15 to 20 minutes.
Carve the lamb as desired and serve with the veggies and pan juices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1465.46 Kcal (6136 kJ)
Calories from fat	766.25 Kcal
		% Daily Value*
Total Fat	85.14g	131%
Cholesterol	430.92mg	144%
Sodium	439.9mg	18%
Potassium	2482.68mg	53%
Total Carbs	53.5g	18%
Sugars	3.52g	14%
Dietary Fiber	14.04g	56%
Protein	112.26g	225%
Vitamin C	62.2mg	104%
Iron	129.7mg	721%
Calcium	194.1mg	19%

Amount Per 100 g
Calories	152.15 Kcal (637 kJ)
Calories from fat	79.56 Kcal
		% Daily Value*
Total Fat	8.84g	131%
Cholesterol	44.74mg	144%
Sodium	45.67mg	18%
Potassium	257.77mg	53%
Total Carbs	5.55g	18%
Sugars	0.37g	14%
Dietary Fiber	1.46g	56%
Protein	11.66g	225%
Vitamin C	6.5mg	104%
Iron	13.5mg	721%
Calcium	20.2mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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