Method
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Pre-heat the oven to 190°c / Gas Mark 5
For the Artichokes Barigoule:
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Sweat the onion, garlic and thyme in olive oil in a heavy-bottomed saucepan.
- When soft, add the white wine, peppercorns and coriander seeds.
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Increase the heat and reduce the wine by half, then add the white wine vinegar and water.
- Reduce the heat and bring to a simmer before adding the prepared artichokes.
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Simmer until the artichokes are al dente, then allow to cool in the liquor.
For the Salsify Purée:
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While the artichokes are cooling, heat the olive oil in a heavy-bottomed saucepan.
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Add the grated salsify, season with salt and allow to cook slowly until the salsify is golden brown.
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Add the chicken stock and cook until soft.
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Pour the salsify and chicken stock into a food processor and add the cream and butter.
- Blitz until smooth and put to one side.
To cook the Lamb:
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Heat the olive oil in an oven-proof frying pan. Season the lamb with salt then, when the oil is hot, place the rumps in the pan fat side down.
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Once the fat is golden brown, sear the rest of the meat.
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Add a small bunch of rosemary to the pan and put it in the oven for 8 minutes.
- Remove the pan from the oven and allow to rest for at least 5 minutes.
To finish:
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Strain the artichokes and drain thoroughly on kitchen paper. Heat a little olive oil in a frying pan and caramelise the artichokes until golden brown.
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Heat a large empty frying pan until smoking hot. Season the calçot onions with salt and dress with a little olive oil then place them in the pan and char for around 30 seconds until lightly black and smoky.
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Warm up the purée and smear a generous dollop across the bottom of 4 warm plates. Place the Calçots on top of the purée.
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Slice the lamb into 4 generous pieces and place at the side of the onions and then garnish with the caramelised artichokes.