Lamb Rack with Artichokes and Romesco Sauce Recipe

Ingredients

• 1 lamb rack, with 8 bones total
• olive oil
• sea salt
• 2 romano peppers
• 1 garlic clove, sliced
• 35g of blanched almonds, toasted
• 35g of blanched hazelnuts, toasted
• 1 tbsp of tomato purée
• 1 pinch of smoked paprika
• vegetable stock, as needed
• freshly ground black pepper
• 150g of Jerusalem artichoke
• olive oil, for drizzling
• 1 tsp lemon juice
• 4 baby artichokes
• olive oil, for frying
• 2 sprigs of rosemary
• 60g of Amontillado sherry
• 1 red pepper, diced
• 4 grelot onions, peeled and halved
• 1 handful of hazelnuts, toasted