Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Lamb Provençal with Jerusalem artichokes, tomatoes, pepper and garlic
Serves 4 Starters and mains
Ingredients
- 4tbsp extra virgin olive oil
- 4 garlic cloves, crushed
- 2 x 6-bone racks of lamb, French-trimmed, all skin and sinew removed
- 500g Jerusalem artichokes, peeled and cut into 1.5cm chunks
- 1 small red Romano pepper, deseeded and chopped into small cubes
- 4 tomatoes, skinned, roughly deseeded and chopped
- 12 large basil leaves, roughly chopped
To serve
- parsley leaves
Method
Preheat the oven to 200°C/400°F/Gas 6. Rub 1tbsp oil and a quarter of the crushed garlic over the lamb, season well and set aside. Heat the remaining oil in a large saucepan, add the artichokes and cook over a medium heat for 5 minutes until lightly coloured. Add the pepper and continue to cook for 2 minutes. Add the rest of the garlic, a pinch of salt and 90ml water, cover and cook until the artichokes are just beginning to soften and most of the liquid has evaporated. Add the tomatoes and basil and check the seasoning. Cover and cook for 10 minutes until softened. Remove the cover and cook for another 5 minutes until the vegetables are tender and the mixture has thickened.
While the vegetables are cooking, brown the lamb on all sides in a frying pan (one suitable for the oven, or you could cover the handle with a thick layer of tinfoil) over a high heat, then transfer to the preheated oven. Roast for 15 minutes for rare. Remove and allow to rest for 20 minutes in a warm place. Cut the racks into bone chops and divide among serving plates, bone-ends facing up. To serve, spoon around some of the Provençal mixture and scatter with parsley leaves.
Advertisement