Spring lamb, artichoke, peas and broad beans with smoked ricotta
Antonio ‘Lello’ Favuzzi from London-based restaurant L'Anima gives you a recipe fresh from the spring menu. Enjoy!
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- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 2 x 1.6kg lamb rack
- 4 spiky Sardinian artichokes
- 80gbaby carrots
- 120gbroad beans
- 120gfresh peas
- 2grelot onion
- 50gricotta mustia
- 40gpea shoots
- 30mlwhite wine
- 30ggarlic
- 30mlolive oil
- Maldon salt
- Salt
- Pepper
- 5 potatoes (large)
- 100ggarlic leaves
- 20ml olive oil
- 5g pine nuts
- 10gGrana Padano
- Lamb bones
- 100gcarrots
- 100gcelery
- 200gshallots
- 1 tbsptomato paste
- 30grosemary
- 1 bulb, halved garlic
- 1g juniper
- 500mlred wine
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