- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: medium
For the lamb chops
- 1 x 320 g rack of lamb, cut into individual chops, trimmed of any fat
- plain flour
- 4 egg yolks, beaten
- herbed breadcrumbs, (using basil and tarragon)
- lemon wedges
- extra virgin olive oil
For the garlic sauce
- 300 ml water
- 3 heads garlic, still in skins, cloves separated
- 300 ml white wine
- 300 ml lamb stock
- baby artichokes, on stem, cooked
- spring greens
- wild garlic
1. For the lamb chops: wrap the chops in a layer of cling film and beat with a rolling pin until the meat is half as thick and has doubled in size. Season with salt and pepper and lightly dust with flour. Dip in the bowl of egg yolks, then transfer to the bowl of breadcrumbs and toss to coat evenly.
2. Heat a drizzle of olive oil in a frying pan and pan-fry the chops for 2-3 minutes on each side until golden brown.
3. For the garlic sauce: bring the water to the boil, then add the garlic cloves and reduce to a simmer. Add the wine and stock, and cook for 7-8 minutes until tender.
4. Transfer the mixture to a food processor and blend to a smooth purée. Pass though a sieve into a serving bowl. Thin if necessary with a little more liquid, or return to the pan to reduce over a medium heat if too thin.
5. Lightly fry some cooked and halved baby artichokes until golden, then add some shredded spring greens. Cook for 2-3 minutes until the greens have wilted, season to taste with salt and pepper, then pile onto a plate.
6. Arrange the lamb chops on top of the bed of artichokes and spring greens. Garnish with the wild garlic leaves, and a squeeze of lemon juice. Serve.
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