Ingredients — SERVES 10

Mousse
5 artichokes, cleaned and trimmed
1/2 cup cream
1/2 cup bread crumbs
1 tbsp freshly chopped thyme
1 tbsp salt
1/2 tbsp freshly ground black pepper

Sauté
10 baby artichokes, cleaned and trimmed
Juice of 1 lemon
1 cup pitted Kalamata olives
3 roasted red peppers
2 minced garlic cloves
3 tbsp olive oil
salt and pepper

Lamb Demiglace
1 quart lamb or beef stock, unsalted
1 cup red wine
2 tbsp unsalted butter

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Roasted Rack of Lamb With Artichoke Mousse and Baby Artichoke Sauté

PAIR WITH

Cosentino 2004 The Poet

750 ml   $65.00   View Details

5 racks of lamb, frenched, excess fat removed and cut into double chops.

For the mousse, place artichokes in salted water and simmer until tender, approximately 20 minutes. Drain and let them cool for approximately 10 minutes. Put in food processor with remaining mousse ingredients and puree until smooth.

For the sauté, cook the baby artichokes in salted water with lemon juice. Simmer for approximately 10 minutes or until tender but relatively firm. Drain and cool. 10 minutes before serving lamb, slice the artichokes in half lengthwise. Heat the olive oil and place the artichokes in the pan and sauté until they begin to brown. Add the garlic, olives and peppers, drop heat to low, season with salt and pepper and warm the mixture through.

For the lamb demiglace, simmer stock and wine until sauce has reduced by about 2/3, or until it coats the back of a spoon. Turn off heat. Just before serving, warm the sauce and stir in butter completely. Season to taste with salt and pepper.

To prepare lamb, using a spoon or butter knife, coat the lamb evenly with a thin layer of mousse. Place on a roasting pan and bake in a pre-heated 450 degree oven for approximately 9 minutes, for medium rare.

Let lamb rest 4-5 minutes, then place a large spoonful of the sauté in the middle of a plate, arrange the lamb over the sauté and spoon sauce around.