Grilled Lamb Chops with Artichoke Puree, Crispy Baby Artichokes and Cerignola Olive
- 8 ounces double-bone rack of lamb
- Black pepper
- 1/4 cup olive oil
- 1 cup panko
- 1 teaspoon sea salt
- Artichoke Puree (recipe follows)
- Crispy Baby Artichokes (recipe follows)
- Black Cerignola Olive, pitted and sliced
- Savory herb leaves, for serving
- Artichoke Puree:
- 1 cup chopped large artichoke hearts
- 1/2 cup water
- 1/2 cup olive oil
- 1/2 green Thai chili
- 2 teaspoons salt
- 2 teaspoons lemon juice
- Crispy Baby Artichokes:
- 5 baby artichokes
- Soya Oil
Combine the olive oil, panko and sea salt in a large saute pan and stir until golden. Remove from the heat and let cool.
Place the Artichoke Puree on a plate and arrange the Crispy Baby Artichokes to one side of the puree. Sprinkle the sliced olive and leaves over the artichokes. Slice the lamb in half and arrange it on top.
Serve with the panko mixture on the side.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.Artichoke Puree:
Place the artichoke hearts in a medium saucepan with the water and olive oil. Add the chili and salt, cover and cook until tender, but with no color. Pour the mixture in a blender and blend until completely smooth. Add the lemon juice and cool the puree in a pan set over ice.Crispy Baby Artichokes:
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