Ristorante Bandini recipe No. 12 - "Carré d'Agnello con Carciofi" (Lamb loins and artichokes)

Recipe published in "Ricette Scelte 2010"
Associazione Albergatori Ristoratori Astigiani 2010

Lambs loins medium-rare with herbs and rosemary stewed artichokes





Serves 4


Lamb loins

2 french cut lamb loins
mimxed dry herbs
2 unpeeled garlic cloves
oil
salt
pepper

Brown the lamb loins in a pan with a little oil and unpeeled garlic cloves.
Put them into the oven for 10 minutes at 180°C.
Then put them into food bags with the herbs and steam for 10 minutes.


Artichokes

8 artichokes
1 lemon
rosemary
cornflour (1 tablespoon)
extra virgin olive oil (tablespoons)
water
salt

Clean the artichokes, cut in half.
Cook them in salted water with lemon juice and abundant rosemary.
Once cooked, drain the artichokes and reduce the cooking liquid by 1/3.
Remove from flame, add the extra virgin olive oil and the cornflour and blend.