Description
A great way to feature spring produce, this recipe would be equally good with asparagus instead of artichokes. Rick says that if you can’t find green garlic, use scallions or leeks, and if the artichoke prep is just too much, it won’t hurt to use canned or frozen artichoke hearts. Either way, you’ll need to start
preparation the night before serving.
Ingredients
Start ahead:
- 4 4-ounce pieces lamb shoulder (Season a day ahead with salt and pepper.)
- 1 cup dry flageolet beans (Soak a day ahead in cold water to cover, then cook in salted water until tender.)
- 6 baby artichokes (Stems peeled, outer tough leaves removed, and leaf tops trimmed off.
- Cook in water with juice of 2 lemons until tender.)
For poaching:
- 1 tablespoon whole black peppercorns
- 4 cloves garlic
- 1/2 bunch thyme
- 1 yellow onion
- 1 carrot
- 1 stalk celery
For the green garlic bread sauce:
- 1 1/2 cups thinly sliced green garlic
- 4 tablespoons butter
- 1 tablespoon salt
- 2 cups breadcrumbs
- 3 cups poaching liquid from lamb
- 6 tablespoons grated Parmesan cheese
Instructions
To poach the lamb: Place meat and poaching ingredients in pot with enough water to just cover. Bring to boil, then reduce to simmer and poach for a couple hours or until tender. Remove lamb and set aside. Strain out and compost the herbs and vegetables, then return lamb to poaching liquid. Refrigerate if you are not going to serve immediately.
Shortly before serving, place green garlic, butter, and salt in a saucepan and cook, covered, until garlic is just tender. Then add breadcrumbs and enough of the lamb poaching liquid to float the breadcrumbs. Cook over low heat until thick, then stir in the grated cheese.
Reheat lamb in poaching liquid. To serve, place beans and cooked artichokes on each dish, then drizzle sauce over top. Garnish with some sprouts or a sprig of parsley.
- Category: Entree
