This dish features lamb-stuffed baby artichokes, roasted lamb rump and a piquant garlic aioli.
1 lemon, juice only
12 baby artichokes
1 tbsp olive oil
1 carrot, finely chopped
1 onion, finely chopped
60g/2oz Serrano ham, chopped
3 salted anchovy fillets in oil, drained
1 sprig fresh thyme
1 bay leaf
2 garlic cloves, chopped
100ml/3½fl oz white wine
1 litre chicken stock
100g/3½oz panko breadcrumbs
50g/2oz cold butter
3 tbsp chopped fresh parsley
For the lamb neck chops, heat the olive oil in a large pan over a high heat and sear the lamb neck chops for 1-2 minutes on each side, or until golden-brown all over. Add the vegetables, garlic, anchovy fillets and parsley stalks, then cover with the lamb stock. Bring to a simmer, then cook over a low heat for two hours, or until the meat begins to fall off the bone.
Remove the lamb from the cooking liquid and shred the meat into small pieces. Set aside. Strain the cooking liquid through a sieve, discarding the solids, then reserve the liquid for the sauce.
For the artichokes, cut the globe artichoke in half, through the 'equator' with a serrated knife. Discard the top of the artichoke. Remove and discard the stem and pull off the tough outer leaves at the base. Trim around the base of the artichoke to remove what remains of the tough outer leaves from the sides and base, removing all of the dark green to leave only the white part. Then carefully remove the hairy 'choke' in the middle of the artichoke with a spoon and discard. You'll be left with the artichoke heart or 'fond' Cut this into 12 wedges, then place into a bowl of water with the lemon juice to prevent them from going brown.
Remove the tough outer leaves of the baby artichokes, then turn down the remaining leaves neatly to reveal the heart. Place into another bowl with water and lemon juice to prevent the baby artichokes from going brown.
Heat a little olive oil in a saucepan and place over a gentle heat, then add the carrots and onions and gently fry for 1-2 minutes, then add the ham, anchovies, thyme, bay leaf and garlic and fry for a further 30 seconds.
Drain the globe artichokes from the lemon water and add to the pan. Fry for 1-2 minutes, then add the wine and cook until most of the alcohol has evaporated. Add the chicken stock and bring to a simmer, then add the baby artichokes and cook for ten minutes, or until tender. Remove from the heat and set aside to cool before placing into the fridge to chill.
Once chilled, remove the globe artichokes from the liquid and set aside. Remove the baby artichokes from the liquid and carefully stuff with the shredded lamb neck chop meat and place into a small baking tray.
Place the panko breadcrumbs, butter and parsley into a food processor and pulse until the mixture is well combined. Sprinkle the mixture over the stuffed baby artichokes and set aside.
For the garlic aioli, place the peeled garlic cloves into a heavy-based saucepan with a third of the milk. Bring to the simmer, then drain off the milk and return the garlic to the pan. Add half of the remaining milk, then bring to a simmer and repeat the process. Finally, add the remaining milk along with the rosemary and bring to the simmer. Remove from the heat and set aside to cool and infuse.
Once cooled, remove the garlic from the milk and place into a food processor. Blend until smooth, then season with salt and freshly ground black pepper. With the motor running, slowly add the egg yolks and olive oil and mix until thickened and emulsified. Set aside until ready to serve.
Preheat the oven to 180C/350F/Gas 4.
For the potato, melt the butter in a pan until foaming and add the onion. Gently fry for 3-4 minutes, or until softened but not coloured. Add the potato slices and cook for a few minutes, or until softened. Layer the potato slices in a small, deep baking tray, seasoning each layer with salt and freshly ground black pepper. Pour over the chicken stock, then bake for 30 minutes, or until tender.
Remove from the oven and set aside to cool slightly before pressing the potato with a second tray placed on top. Place into the fridge to chill until set. Before serving, cut the potato ‘cake’ into four rectangles and place into the oven to warm up.
For the lamb rump, trim the lamb rump (set the trimmings aside for the sauce) and score the fat in a criss-cross pattern. Heat the olive oil in an ovenproof frying pan and sear the lamb rumps all over for 2-3 minutes on each side. Transfer to the oven to roast for 15 minutes (for medium rare), or until the lamb is cooked to your liking. Remove and set aside to rest on a warm plate.
For the sauce, heat the olive oil in a pan and gently fry the lamb trimmings for 2-3 minutes, or until golden-brown, then add the carrot, leek, onion and garlic and cook for a further 1-2 minutes. Pour in the white wine and sherry vinegar and cook until the liquid has reduced to a syrup consistency. Add the lamb stock and the reserved lamb neck chop cooking liquid and bring to the simmer. Cook for 10-15 minutes, or until the liquid has reduced to a sauce consistency. Pass the sauce through a fine sieve, then strain through a muslin cloth three times. Return the sauce to a clean pan to heat through just before serving. Add the black olives at last minute to heat through.
For the vegetables, cook the carrots in a pan of boiling water for 3-4 minutes, or until tender, then plunge into cold water and drain again. Repeat with the asparagus and broad beans. Melt the butter in a pan until foaming, then add the vegetables and globe artichoke pieces to heat through.
Preheat the grill to high. Grill the stuffed baby artichokes for 4-5 minutes, or until golden-brown and crisp.
To serve, place the warm potato ‘cake’ in the middle of each plate. Thickly slice the lamb rumps and arrange over the potato, then place the stuffed baby artichokes around the plate in a triangle. Spoon the vegetables around the plate, then dot the garlic aioli around. Pour the sauce over and serve.
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