Wilson Farm Recipes : Spring Lamb with Vegetable Ragout

Ingredients

• 2 ½ lb. boneless lamb leg
• 1 Tbsp. + 1 tsp. garlic, chopped
• 1 Tbsp. fresh rosemary, chopped
• ½ tsp. anchovy paste
• 2 fresh artichoke hearts, all leaves and thistle, discarded cut into wedges (place in lemon water until ready to use to prevent discoloration)
• 2 yukon gold potatoes, cut into 1” cubes
• 2 portabella mushrooms, stem discarded, cut into 1” cubes
• 1 yellow onion, diced
• 1 orange bell pepper, diced
• 1 bunch asparagus, cut into 1” pieces
• ½ bunch Swiss chard, thinly sliced
• handful baby spinach
• ½ cup white wine
• 1 Tbsp. thyme, chopped
• 1 pt. chicken stock
• salt and pepper