For the Lamb:
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 2 garlic cloves
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 6 rib lamb chops (about 1 1/3 pounds total)
For the artichokes:
- 2 1/2 pounds baby artichokes
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1/2 cup olive oil
- 2 teaspoons minced garlic
- 1 tablespoon mint
- 1/4 cup fresh lemon juice, or to taste
- 2 cups dry white wine
- 2 teaspoons finely chopped fresh parsley leaves
For the Sauce:
- 1 cup drained bottled pitted sour cherries, plus 1/2 cup syrup
- 2 tablespoons sugar
- 2 tablespoons dry white wine
- 1 teaspoon cornstarch
- 1 teaspoon chives
For the Elephant Garlic Chips:
- 3 cups thinly sliced elephant garlic
- Canola oil, for frying
For the lamb:
With a mortar and pestle or in an electric coffee/spice grinder, grind coriander and fennel seeds. Mince garlic and mash to paste with salt. In a bowl stir together coriander, garlic paste, and oil and rub onto chops.
In a large saute pan oven medium-high heat, add the lamb chops being careful not to move them around too much. Cook on each side 3 minutes for medium-rare.
For the artichokes:
Bend the outer leaves of the artichokes back until they snap off close to the base and remove several more layers of leaves in the same manner until the white inner leaves are reached. Trim the tips and quarter the artichokes. In a small bowl toss the artichokes with the flour and salt and black pepper, to taste. In a skillet heat the oil with the garlic over moderate heat until it is hot but not smoking and cook the garlic until it is softened. Add the artichokes and saute them over moderately high heat, stirring, for 6 minutes. Stir in the mint, and the lemon juice and cook the mixture, stirring, for 1 minute. Add the wine and salt and black pepper, to taste, and simmer the mixture, covered, for 25 to 30 minutes, or until the artichokes are very tender. Add the parsley and boil the mixture, uncovered, over high heat for 1 minute, or until it is thickened slightly.
For the sauce:
Pour the bottled syrup into the saucepan, setting aside cherries. Whisk sugar, wine, and cornstarch into cherry syrup until smooth, then bring to a boil over moderate heat, whisking constantly, and boil until slightly thickened, about 1 minute. Remove from heat, then stir in cherries and chives and cool.
- For the elephant chips
Preheat fryer to 375 degrees F.