You will need, per person
8 new potatoes
2 globe artichokes
6 asparagus spears
200g cannon of lamb
6 heritage cherry tomatoes
From the store cupboard:
50g day-old focaccia
1 clove garlic
1tbsp English mustard
Fabio Vinciguerra, Executive Chef for Hush Heath Hospitality, shares a succulent lamb recipe featuring tender artichokes.
- Heat the oven to 180°C. In a pot, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins, until just cooked. Drain and allow to cool, then cut into quarters.
- For the artichokes, take off the outer leaves until you get to the softer leaves in the centre. Peel the stalks until they are white, rub with a lemon half as you work to prevent discolouration.
- Slice the artichokes into quarters and with a spoon scoop out the hairy centre part. Cook them in a pot filled with water and a wedge of lemon for 3-4 mins, then leave to cool.
- Boil the asparagus for 3 mins in salted water, drain and set aside.
- Marinate the lamb with salt, pepper and olive oil. In a hot pan, sear the lamb for a minute on each side and remove from the pan.
- In a food processor blitz together focaccia, garlic and mint. Spread a tablespoon of mustard over the lamb and then roll in the mint breadcrumbs until evenly coated.
- Place the heritage cherry tomatoes, artichokes, asparagus and potato into a baking tray. Season the vegetables and add a tablespoon of olive oil, place the lamb on the top and cook in the oven for 10 minutes. Remove from the oven and allow the lamb to rest before slicing.
- To serve, place the lamb slices on a plate with a generous portion of vegetables alongside. Top with the roasted tomatoes, pour over some of the sauce from the tray and add a few drops of olive oil to finish.
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