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Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese

Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese

Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese

  • Main
  • easy
  • 4
  • 3 hours 30 minutes, plus cooking and roasting artichokes

PT3H30M

Why not try?

1
Firstly make the confit tomatoes. Using a small knife, cut the core from the stalk end of the tomato then cut the opposite end to pierce the skin
  • 6 plum tomatoes
2
Plunge the tomatoes into boiling water for 1 minute and then transfer into iced water. Peel the tomatoes, cut lengthways and seed
3
Preheat your oven to the lowest possible setting – around 80°C/Gas mark ¼
4
Lay the tomatoes on a tray and sprinkle with olive oil, garlic, herbs and seasoning and place in the oven for 1-2 hours until they have started to dry
  • olive oil
  • 2 garlic cloves, sliced
  • 1 tsp thyme
  • 1 tsp rosemary
  • salt
  • pepper
5
For the crust, place all of the ingredients in a food processor and blitz until nice and green
  • 4 slices of bread
  • olive oil
  • 1/2 garlic clove
  • 2 2/3 handfuls of thyme leaves
  • 200g of flat-leaf parsley
6
Dip the lamb into the egg white then roll in the herb crumb mix. Then, cook the lamb in large frying pan and season well on both sides. Add the butter and cook gently for 3-4 minutes on each side and rest for 10 minutes
  • 3 egg whites
  • 100g of butter
  • 4 lamb loins, each weighing 140g
7
Roast the artichoke wedges for 10 to 15 minutes until golden brown and season
  • 2 globe artichokes
8
Stuff the tomato petals with the goats cheese and then roll them into a cylinder shape and trim the edges. Warm slightly in the oven
  • 250g of goat's cheese
9
Warm the chickpeas in a simple lamb gravy made from reduced lamb stock finished with butter
  • 100g of chickpeas
  • 50g of butter
  • 1000ml of lamb stock
10
Sauté the spinach in a little butter and season. Cook for approximately 1 minute
  • 200g of spinach
  • 1g of butter
11
Place a mound of spinach on each plate and top with the meat. Arrange the tomatoes to one side of the meat, and scatter over the chickpeas and lamb gravy. Serve immediately

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Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese

 
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