World Gourmet Summit 2002

 

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Roasted Colorado Lamb Loin Jardinieréof Artichokes, Tomato and Basil
Presented by:Philippe Padovani

Serves 4

  
 

Ingredients:

2 x 16oz

 lamb loin (boneless), trimmed

½ cup

butter
  salt & white pepper, to taste
 
 
 
Jardinieré of Artichokes

8

 artichokes hearts, cleaned & diced

4

 medium tomatoes, peeled, seeded & diced

1 cup

 basil, finely diced

1 cup

 cream

¼ cup

 butter

½ cup

 foie gras, diced

¼ cup

 truffle juice
  salt & pepper, to taste

Method

In a frying pan, heat up the butter and add artichokes and sauté for 2 minutes.  Add tomatoes, basil and cook for another 3 minutes, then pour the cream on the artichokes, and reduce.  Season to taste with salt and pepper.  To finish, add the diced foie gras and truffle juice.  Set aside.

Lamb Loin
Sauté the lamb loin (medium rare) with butter in a frying pan for 3-4 minutes.  Season to taste with salt and pepper.

Assembly

Preheat 4 dinner plates; place equal portions of jardinière of artichokes in the center of the plate.  Slice the lamb thinly and place on top of the artichokes.  Garnish with basil leaves in the center.  Serve immediately.

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