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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Preheat oven to 350°F. Place lamb into a roasting pan and rub lamb with parsley and oregano. Add wine, diced tomatoes (and juice), artichoke hearts (and juice), garlic and pepper. Cover and roast, basting occasionally with pan juices, for 70-90 minutes, or until desired doneness is reached. Allow to rest for about 15 minutes before serving.