American Lamb Ribs for Summer

American Lamb Ribs in Artichoke with Summer Vegetables & Blossoms

A recipe by Michelin-starred Chef Joachim Splichal, founder of The Patina Restaurant Group.  Serves 4.

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INGREDIENTS

• 2 lbs. American Lamb ribs
• 6 cloves Garlic, peeled and smashed
• 3 ea. Fresh bay leaves
• 2 oz. and 1 branch Fresh thyme, divided
• 2 oz. Fresh rosemary
• 1 cup Dry white wine
• 2 cups Chicken or lamb stock
• tt. Sea salt and freshly ground pepper
• Olive oil, as needed
• 2 ea. Ripe Roma tomatoes, peeled
• 4 ea. Baby red carrots, peeled
• 4 ea. Baby yellow carrots, peeled
• 4 ea. Baby turnips, peeled
• 1/3 cup Water
• 6 oz. Fresh seasonal mushrooms, cleaned
• 2 ea. Whole shallots, finely minced
• ¼ lb. Kale sprouts
• 4 ea. Large artichokes
• 1 ea. Lemon, juiced
• ½ cup Tomato, peeled, seeded and diced
• 4 ea. Fresh basil leaves, sliced
• 2 cups Fresh peas, shelled
• 2 cups Fresh fava beans
• 12 ea. Fresh mint leaves, sliced

DIRECTIONS

1. 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.
2. 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.
3. 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.
4. In a sauté pan, heat oil; sauté mushrooms and shallots until cooked. Season and set aside. Sauté kale sprouts in oil until lightly cooked.
5. 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.
6. 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

1. Place an artichoke on a plate, along with the mushrooms and vegetables.
2. Place the lamb ribs in the artichoke; drizzle lamb juice over the top.
3. If desired, garnish with tomato petal, cilantro flower and fennel flower.

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