Lamb with Polenta and Artichokes from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taru
Reduce the stock by two-thirds, and keep warm. Trim the lamb, removing all the fat, and clean the bones to the eye of the meat. Seal the lamb in a little olive oil. To prepare the coating, mix the ...
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Pastry brush
- Whisk
Ingredients
- 600 ml/1 pt rich lamb stock flavoured with rosemary (omitting the tomato purée)
- salt
- freshly ground black pepper
- 1 teaspoon each of fresh thyme, parsley, chives, and oregano, finely chopped
- 115 g/4 oz fresh breadcrumbs
- olive oil
- 2 eggs, beaten for egg wash
- 2 best ends of lamb (about 6 chops each)
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