recipe I made for my hubby ... AND HE IS VERY APPRECIATE!
Peel the potatoes and cut into thick slices, fry in a pan with olive oil, salt and pepper.
Add rosemary and sage and some butter to keep them soft.
Cook them, turning each so for a few minutes.
Transfer them into a pan lined with parchment paper.
the lamb with salt and cook for a few minutes, in the same pan you prepared the potatoes using the sauce that has formed.
When the meat is well browned, add a few tablespoons red wine, I used the Melisseo.
Evaporate and transfer the meat in the same pan with the potatoes.
Boil for a few minutes the artichoke hearts with a little oil, with salt.
Transfer hearts to the pan along with potatoes and meat.
Bake for about 40/45 minutes max.
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