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.
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
- 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 the top.
- If desired, garnish with tomato petal, cilantro flower and fennel flower.
