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

Image may contain Food Dish Meal Cutlery Fork and Bread

Roast Lamb with Artichokes and LemonsPeden and Munk Taylor and Jen

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

Recipe notes

See Related Recipes and Cooking Tips

41 Great Ways to Use Anchovies
The deeply savory flavor and umami that anchovies add to salad dressings, sauces, and pasta dishes is incomparable.
44 Artichoke Recipes That Are Pure Art
The artichoke is a beautiful vegetable: let it shine with these recipes, from simply grilled to decadently stuffed.
Hams and Lambs: Our Best Easter Mains
From leg roasts to quick and easy chops, here are some of our most impressive spring holiday mains.
What to Cook This Weekend: May 18–20
Embrace the weekend with an Aperol spritz, savory Dutch babies, and roast lamb with artichokes and lemon.
41 of Our Best Lamb Recipes
From chops to roasts to patties, this is the meat you want to eat.
The (Fishy) Cook's Trick That You Should Keep Secret
Every home cook has a trick that makes everything mysteriously better. This one could be yours.
The Early-Spring Recipes You Need This Weekend
Put away your soup pots and slow cookers and kick off the new season this weekend.
Here's Your New Easter Routine
Escape the old routine and try something new for a change.