2 lamb lion (backstrap), trimmed
4 globe artichokes
4 rosemary sprigs
4 thyme sprigs
2 garlic cloves
100ml dry white wine
Salt flakes and pepper to taste
2 tablespoons Olive oil
1 tablespoon vegetable oil
500ml full cream milk
150g 1 year old pecorino, finely grated
- Lightly season the lamb with salt. Place one sprig of rosemary and one sprig of thyme on top of the lamb and roll tightly with plastic wrap.
- Place lamb on solid steam tray and Steam at 60°C for 35 minutes.
- Clean the globe artichokes by peeling off the darker outer leaves until you reach the tender light green leaves. Using a paring knife, cut off the top third of the artichoke. Trim the stalk so that it’s 2cm long and peel the stalk.
- Using a teaspoon, scoop any hairy choke out of the centre of the artichoke. Rub the artichoke with a cut lemon. Squeeze the lemon into a large bowl with cold water and place articokes in acidulated water.
- Place the artichokes, salt, pepper, olive oil, garlic cloves, rosemary, thyme, white wine and about 100ml of cold water in a solid steam tray. Steam at 90°C for 40 minutes. Drain artichokes.
- Place milk in pan, cook on medium heat, Induction setting 5 until milk is reduced by half. Take the milk off the heat, add grated pecorino while blending with a stick blender until smooth and creamy.
- Brush artichoke tops with vegetable oil and sear for 2 minutes in a hot pan on High heat, Induction setting 7-8.
- Unwrap the lamb and sear in same pan on Induction setting 8 with vegetable oil. After 2 minutes add the butter and remaining herbs and sear until the meat caramelises.
- Rest the meat in a warm place for about 5 minutes, portion and put in the centre of the plate.
- Place the warm artichoke on the side of the meat, pour over the warm pecorino cream and serve.