Best Spring Lamb With Grilled Baby Artichokes Mr Bean Recipes

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ROAST LEG OF LAMB WITH RAGOUT OF WHITE BEANS, GARBANZO BEANS, ARTICHOKE, PANCETTA AND OVEN DRIED TOMATOES



Roast Leg of Lamb with Ragout of White Beans, Garbanzo Beans, Artichoke, Pancetta and Oven Dried Tomatoes image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 25

2 cups fresh bread crumbs
6 cloves finely chopped garlic
2 tablespoons chopped rosemary
2 tablespoons chopped parsley
3 tablespoons olive oil
3/4 tablespoons Dijon mustard
Salt and freshly ground black pepper
Leg of lamb (6 to 7 pounds), boned
1/2 pound white beans, soaked and cooked (reserve 1/3 cup cooking liquid)
1/2 pound garbanzo beans, soaked and cooked (reserved 1/3 cup cooking liquid)
4 artichoke hearts, quartered and simmered in white wine, onion and water (reserve 1/3 cup cooking liquid
2 tablespoons olive oil
2 shallots, finely sliced
1 large carrot, diced
1 stalk celery, diced
1/3 cup white bean cooking liquid
1/3 cup garbanzo bean cooking liquid
1/3 cup artichoke cooking liquid
3 cups chicken stock
2 tablespoons unsalted cold butter
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped fresh parsley
Salt and freshly ground pepper
1/4 pound pancetta, julienned, Sauteed until crisp
4 oven-dried tomatoes

Steps:

  • For the Lamb: Preheat the oven to 475 degrees F. Combine the crumbs, garlic, herbs, olive oil and mustard in a small bowl. Season with salt and pepper. Place the lamb on a rack in a baking pan. Season the lamb with salt and pepper to taste. Spread half of mustard mixture on inside of lamb. Roll and secure with string. Sear lamb on all sides and bake in the oven for 15-20 minutes, until lightly golden. Reduce the heat to 350 degrees, remove the lamb and spread the remaining 1/2 of mustard mixture evenly over the top. Return to the oven and continue roasting until medium rare, about 1 1/4 hours. Let rest 10 minutes and slice thinly on the bias.
  • For the Bean Ragout: Heat olive oil in a medium saucepan over medium heat. Add shallots, carrots and celery and sweat for 5 to 7 minutes. Increase heat to high and add the cooking liquids and chicken stock. Cook until reduced to 2 cups and strain. Place the beans and artichokes in the saucepan and add the stock. Cook until the liquid has reduced to 1/4 cup. Add the butter, thyme and parsley and season with salt and pepper to taste. Spoon the mixture onto a platter and top with the pancetta and tomatoes.

GRILLED LAMB CHOPS WITH ARTICHOKE PUREE, CRISPY BABY ARTICHOKES AND CERIGNOLA OLIVE



Grilled Lamb Chops with Artichoke Puree, Crispy Baby Artichokes and Cerignola Olive image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 20

8 ounces double-bone rack of lamb
Salt
Black pepper
1/4 cup olive oil
1 cup panko
1 teaspoon sea salt
Artichoke Puree (recipe follows)
Crispy Baby Artichokes (recipe follows)
Black Cerignola Olive, pitted and sliced
Savory herb leaves, for serving
1 cup chopped large artichoke hearts
1/2 cup water
1/2 cup olive oil
1/2 green Thai chili
2 teaspoons salt
2 teaspoons lemon juice
5 baby artichokes
Soya Oil
Salt
Pepper

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.

ROAST SPRING LAMB WITH ARTICHOKES



Roast Spring Lamb with Artichokes image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 8

8 medium fresh artichokes (or 8 jarred artichoke hearts, rinsed well and halved)
1/2 cup olive oil
6 (1-pound) lamb shanks, cut 1-inch thick
1 onion, finely chopped
6 garlic cloves, minced
1 1/2 cups lamb or beef stock
Salt
1/4 pound finely chopped serrano ham

Steps:

  • Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts.
  • Preheat oven to 350 degrees F.
  • Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes.
  • Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm.

SPRING LAMB WITH GRILLED BABY ARTICHOKES - MR. BEAN



Spring Lamb with Grilled Baby Artichokes - Mr. Bean image

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

Beans
1 pound dried flageolet beans
1/2 lemon
1/2 cup chopped fresh garlic
10 sprigs thyme
2 teaspoons kosher salt
Lamb
1/4 cup extra virgin olive oil
2 sprigs rosemary, chopped
2 tablespoons chopped fresh garlic
8 spring lamb tenderloins
Tapenade
1/2 cup extra virgin olive oil
1 tablespoon chopped spring garlic
1/4 cup pitted and chopped kalamata olives
Salt and freshly ground black pepper
Salad
1 red bell pepper
8 baby artichokes
Extra virgin olive oil
2 ounces frisée
Salt and freshly ground black pepper

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.

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