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Recipe Provided By
"Beyond the Bayou Blog"Prep Time
30 min
Cook Time
40 min
Total Time
70 min
Servings
--
Ingredients
Artichokes and Potatoes
- 1 pound baby artichokes
- 1 lemon, halved
- 4 quarts water
- 1 cup white wine
- 3/4 cup salt
- 4 sprigs thyme
- 2 bay leaves
- 2 cloves garlic, crushed
- 1 lemon, peeled into 4 strips
- 4 Yukon gold potatoes, halved
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly cracked black pepper, to taste
- Fresh chopped chives
Garlic Aioli
- 1 cup mayonnaise
- 2 tablespoons garlic, finely minced
- 1 lemon, juiced
- Salt and pepper, to taste
Herb Crusted Lamb
- 1 tablespoon olive oil
- 2 pounds American Lamb rack
- 2 tablespoons Dijon-style mustard
- 1 tablespoon honey
- 3 tablespoons butter, room temperature
- 2 tablespoons Panko bread crumbs
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon garlic, minced
Directions
For the Artichokes and Potatoes: Prepare a bowl with enough water to cover the artichokes. Squeeze juice of lemon halves into the water; set aside. Remove tough outer leaves of artichokes until yellowish leaves are reached. With a paring knife, cut off the end of the stem; trim stem and base until you reach the light green leaves. Cut off about 3/4 inch from the top; cut in half lengthwise. Scoop out the choke (the fuzzy part) if present. After trimming and cutting each artichoke, place into prepared lemon water.
In a large pot over medium-heat, add the water, salt, wine, bay leaves, thyme, garlic and lemon strips. Add artichokes; bring to a boil, cooking for 10 to 15 minutes until tender. Remove with a slotted spoon; drain on a rack lined with paper towels. Place potatoes into same cooking liquid; cook for 15 to 20 minutes until tender but not falling apart. Remove; cool.
Gently smash potatoes with the palm of your hand. Toss potatoes and artichokes with oil; season with salt and pepper. Spread potatoes and artichokes out evenly on a sheet pan. Bake at 425°F until crispy, 20 to 25 minutes. Let cool slightly; sprinkle with chopped chives and kosher salt.
For the Garlic Aioli: In a bowl combine mayonnaise, garlic, lemon juice, salt and pepper; set aside.
For the Herb Crusted Lamb: In a heavy-bottomed skillet over medium-high heat, add 1 tablespoon oil; sear lamb rack, fat side down, until golden brown, about 6 to 8 minutes. Remove from heat. In a bowl, combine mustard and honey; mix. Brush the mixture on top of the lamb. In same bowl combine butter, bread crumbs, rosemary, thyme and garlic; mix thoroughly until a paste is formed. Spread evenly on top of lamb, pressing gently to ensure adhesion. Place lamb in oven; cook at 425°F for 25 to 35 minutes until an internal temperature of 128°F to 130°F is reached.
To serve, place a dollop of Garlic Aioli on a plate, top with Artichokes and Potatoes and finish with Herb Crusted Lamb. Garnish with additional Garlic Aioli.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
