recipes barefoot contessa

Grilled Lamb Chops with Artichoke Puree, Crispy Baby Artichokes and Cerignola Olive (Serves 1)

Copyright 2012, Chef Cedric Vongerichten, All Rights Reserved

Photo: Courtesy of Food Network

8 ounces double-bone rack of lamb
Black pepper
¼ cup olive oil
1 cup Panko
1 teaspoon sea salt
Artichoke Puree (recipe follows)
Crispy Baby Artichokes (recipe follows)
Savory herb leaves, for serving
Black Cerignola Olive, pitted and sliced

For the Artichoke Puree
1 cup chopped large artichoke hearts
½ cup water
½ cup olive oil
½ Green Thai chili
2 teaspoons salt
2 teaspoons lemon juice

For the Crispy Baby Artichokes
5 Baby Artichokes
Soya Oil

Season the lamb with salt and pepper and place it fat side down on a grill for about 12 minutes, turning while it cooks for an even sear all around.

Combine the olive oil, panko and sea salt in a large sauté 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.

For the Artichoke Puree
Place the artichoke hearts in a medium sauce pan 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.

For the Crispy Baby Artichokes
Remove the leaves from the artichokes and quarter the hearts. Deep fry the artichoke hearts in soya oil until tender and golden. Drain, and season with salt and pepper.