Recipe courtesy of Cedric Vongerichten
- Skill level: Intermediate
- Yield: 1 serving
- Total time: 40 minutes
- Prep: 20 minutes
- Cook: 20 minutes
Ingredients
- 8 ounces double-bone rack of lamb
- Salt
- Black pepper
- 1/4 cup olive oil
- 1 cup panko breadcrumbs
- 1 teaspoon sea salt
- Artichoke Puree (see below)
- Crispy Baby Artichokes (see below)
- Black Cerignola olives, pitted and thinly sliced
- Savory herb leaves, to garnish
Artichoke Puree
- 1 cup chopped large artichoke hearts
- 1/2 cup water
- 1/2 cup olive oil
- 1/2 green Thai chili
- 2 teaspoons salt
- 2 teaspoons lemon juice
Crispy Baby Artichokes
- 5 baby artichokes
- Soya oil, for deep-frying
- Salt
- Pepper
Method
- Season the succulent rack of lamb with salt and black pepper, then grill fat-side down for about 12 minutes, turning occasionally for a perfect, even sear that locks in juicy flavors.
- In a large saut pan, heat olive oil with panko and sea salt, stirring until golden and irresistibly crispremove from heat and cool for that crunchy contrast.
- Dollop generous Artichoke Puree on a plate, nestle Crispy Baby Artichokes beside it, then scatter sliced Black Cerignola olives and fresh savory herb leaves for vibrant color and taste. Halve the lamb and rest it atop the puree.
- Serve with toasted panko on the side, inviting every bite to burst with texture and eleganceelevate your table with this chef-inspired masterpiece!
Artichoke Puree Preparation
- Combine chopped artichoke hearts, water, olive oil, green Thai chili, and salt in a saucepan. Cover and simmer until tender yet vibrant. Blend to silky smoothness, stir in lemon juice, and chill over ice for refreshing zing.
Crispy Baby Artichokes Preparation
- Trim outer leaves from baby artichokes and quarter the hearts. Deep-fry in soya oil until golden, tender, and crisp. Drain, then season with salt and pepper for addictive crunch.
This chef-crafted recipe, untried in home kitchens, promises pro-level results. 2012, Chef Cedric Vongerichten, All Rights Reserved
