Recipe provided by |Chef/Founder Joachim Splichal
Servings: 4
INGREDIENTS
2 pounds American Lamb ribs
6 Garlic cloves, peeled and smashed
3 Fresh bay leaves
2 ounces plus one branch fresh thyme, divided
2 ounces fresh rosemary
1 cup dry white wine
2 cups chicken or lamb stock
sea salt and freshly ground pepper to taste
Olive oil as needed
2 ripe roma tomatoes, peeled
4 baby red carrots, peeled
4 baby yellow carrots, peeled
4 baby turnips, peeled
1/3 cup Water
6 ounces fresh seasonal mushrooms, cleaned
2 whole shallots, finely minced
1/4 pound kale sprouts
4 large artichokes
1 lemon, juiced
1/2 cup tomato, peeled, seeded, diced
4 leaves fresh basil, sliced
2 cups fresh peas, shelled
2 cups fresh fava beans
12 leaves fresh mint, sliced
DIRECTIONS
METHOD:
In a bowl, combine garlic, bay leaves, 2 ounces thyme, rosemary and salt; rub mixture on lamb and let sit overnight. Place ribs on a wire rack set over a roasting pan; bake for about 1 hour at 300°F. Increase heat to 375°F; cook until well browned outside and tender, about 1 hour. Remove and let rest. In the same pan, pour off fat; deglaze with 1 cup wine, scraping up any browned bits. Add stock; cook until reduced by half. Strain through a fine mesh sieve; season with salt, pepper and a touch of oil.
Cut the tomatoes in half, squeeze out the seeds. Place on a baking tray with a drizzle of oil and a branch of thyme. Bake at 225°F for about 4 hours, until semi-dried.
In a sauté pan, heat oil; add carrots and turnips. Toss the vegetables in the warm oil; add water. Cook until vegetables are cooked through and glazed, adding more water if necessary. Season with salt and pepper.
In a sauté pan, heat oil; sauté mushrooms and shallots until cooked. Season and set aside. Sauté kale sprouts in oil until lightly cooked.
Peel leaves off of artichokes; trim bottoms for an attractive shape. Place artichokes in a small saucepot with enough water to cover, along with a squeeze of fresh lemon juice. Bring to a simmer; cook until artichokes are fully cooked. Remove artichokes, discarding liquid. In a pan preheated with oil, sauté artichokes until golden colored; add tomato and basil. Continue cooking over low temperature for 4 minutes; season with salt and pepper and set aside.
In a small pot of simmering salted water, cook peas and fava beans separately. When cooked, peel favas, mix with peas and toss with oil, mint, salt and pepper; fill artichoke bottoms with the fresh peas and favas.
To serve, place an artichoke on a plate, along with the mushrooms and vegetables. Place the lamb ribs in the artichoke; drizzle lamb juice over top. If desired, garnish with tomato petal, cilantro flower and fennel flower.
Recipe and image provided by the American Lamb Board