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