3 hours 30 minutes, plus cooking and roasting artichokes
This lamb loin recipe from Phil Carnegie is an absolute abundance of wonderful flavours. The artichokes and the confit tomatoes in this recipe do take a bit of extra time, but are perfect partners with the cooked lamb.
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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
Plunge the tomatoes into boiling water for 1 minute and then transfer into iced water. Peel the tomatoes, cut lengthways and seed
Preheat your oven to the lowest possible setting – around 80°C/Gas mark ¼
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
2 garlic cloves, sliced
1 tsp thyme
1 tsp rosemary
For the crust, place all of the ingredients in a food processor and blitz until nice and green
4 slices of bread
1/2 garlic clove
2 2/3 handfuls of thyme leaves
200g of flat-leaf parsley
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
Roast the artichoke wedges for 10 to 15 minutes until golden brown and season
2 globe artichokes
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
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
Sauté the spinach in a little butter and season. Cook for approximately 1 minute
200g of spinach
1g of butter
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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