Spring Lamb With Grilled Baby Artichokes Mr Bean Recipes
SPRING LAMB WITH GRILLED BABY ARTICHOKES - MR. BEAN
Categories Salad Bean Lamb Vegetable Marinate Backyard BBQ Dinner Lunch Meat Legume Grill/Barbecue Boil Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 22
Steps:
- Beans
- To make the beans, soak the dried beans in water to cover for 4 hours. Drain.
- In a large saucepan, combine 8 cups water with the beans, the lemon half, garlic, thyme, and salt. Bring to a simmer and cook for 45 to 50 minutes, or until al dente.
- Lamb
- To prepare the lamb, combine the olive oil, rosemary, and garlic in a shallow dish; add the lamb tenderloins, and marinate for 3 to 6 hours, depending on how much time you have and how much flavor you want the meat to absorb.
- Tapenade
- To make the beans, soak the dried beans in water to cover for 4 hours. Drain.
- Salad
- To make the salad, over an open flame, roast the bell pepper until all sides are properly charred, but not completely burnt.
- Place the pepper in a bowl and cover with plastic wrap for 5 minutes. (This will steam the pepper, making it easier to remove the skin.) Remove the skin and seeds from the pepper,then julienne and set aside.
- Bring a pot of salted water to a boil on the stove. Peel off the outer artichoke leaves until you reach a layer where they are almost yellow. Blanch the artichokes for 7 minutes, then let them cool down a bit before cutting each one in half. Coat them with extra virgin olive oil and season with salt and pepper.
- Preheat the grill to medium-high. Remove the lamb from the marinade, removing any pieces of garlic or rosemary because they will burn on the grill. Season the lamb with salt and pepper. Grill the lamb for 4 to 5 minutes, or until medium-rare,turning them a few times. Grill the artichokes at the same time, turning them a few times, until you get grill marks on all sides, about 3 minutes. Let the lamb rest for 2 to 3 minutes, then slice. Place the beans, bell pepper slices, frisée, and artichokes in a bowl with the tapenade. Toss gently and season with salt and pepper. Place the sliced lamb on top and serve.
GRILLED LAMB CHOPS WITH ARTICHOKE PUREE, CRISPY BABY ARTICHOKES AND CERIGNOLA OLIVE
Steps:
- 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 saute 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.
- Place the artichoke hearts in a medium saucepan 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.
- 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.
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- In a large pan places on medium high heat add a generous splash of extra virgin olive oil and lamb. Let lamb pieces brown nicely on all sides.
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