Organic Loin of Lamb
With Artichokes Barigoule,
Parsley Coulis and Garlic Flan

Serves 6

Artichokes:

8 sprigs of fresh thyme
6 whole white peppercorns
1 bay leaf
18 baby artichokes, trimmed and dipped in acidulated water
1 small carrot, peeled and thinly sliced
1 celery rib, peeled and thinly sliced
8 garlic cloves, crushed
½ cup white wine
6 cups chicken stock
1 tsp. Salt
2 tbsp. extra virgin olive oil

1. Make a bouquet garni by tying the thyme, peppercorns and bay leaf together in a square of clean cheesecloth.

2. Place all the ingredients except the olive oil in a 4-quart non-reactive sauce pot.

3. Bring to a boil over medium heat and simmer for 30 minutes or until artichokes are fork tender.

4. Using a slotted spoon, remove the artichokes, onions, carrots and celery, being sure to leave the garlic in the pot. Discard the bouquet garni.

5. Over high heat, reduce the liquid to 1 cup. Set aside until ready to serve.

6. To serve, reheat the liquid and puree with an immersion ble3nder, pureeing the garlic completely. Remove from the fire. Set aside half the puree to use for reheating the artichokes.

7. Drizzle the olive oil into the warm puree in a steady stream, blending continuously to create an emulsified sauce, Add the parsley coulis (recipe follows) and serve.

Parsley Coulis:

2 cups flat-leaved Italian parsley, trimmed and washed (no stems)

1. Prepare an ice-water bath.
2. Bring to a boil 4 quarts of salted water.
3. Add parsley and boil for 15 seconds.
4. Strain and plunge into ice water and cool completely. Drain. Squeeze parsley of most of its water.
5. Puree parsley in an upright bar blender. It may be necessary to add a little cold water to make it puree completely.

Lamb:

6 5-oz. portions of defatted saddle of Jamison's Farm lamb
3 egg whites, lightly beaten
1-1/2 cups fresh herbed bread crumbs (recipe follows)
2 oz. cooking oil

1. Preheat the oven to 350o.
2. Dredge the lamb in egg whites and then in bread crumbs, coating completely on all sides.
3. In a large sauté pan, heat the oil over medium heat.
4. Add the meat and carefully brown the crumbs on all sides. Place in the heated oven and cook to desired temperature.

4-6 minutes for rare
6-8 minutes for medium rare
8-10 minutes for medium
10-12 minutes for well-done

Note: The above times are approximate. The thickness of the lamb will determine the cooking times. As with all small cuts of meat, fingertip pressure will give the best results.

Garlic Flan:

5 oz. heavy cream
5 oz. mil
½ tsp. finely chopped garlic
1 Tbsp. grated parmesan cheese
¼ tsp. Salt and pepper
2 whole eggs at room temperature
1 egg yolk at room temperature
6 2-1/2 oz. soufflé molds, lightly buttered

1. Bring the cream and milk to a simmer over medium heat.
2. Whisk in the garlic, parmesan cheese, and salt and pepper. Bring back to simmer and remove from the heat. Allow to cool for 10 minutes.
3. Gradually add the cream mixture, one tablespoon at a time, to the eggs while whisking steadily until all the mixture is incorporated. Strain through a fine mesh strainer.
4. Preheat the oven to 200o.
5. Pour the flan mixture into the prepare soufflé molds.
6. Place the flans in a baking pan and add hot water. Cover with aluminum foil.
7. Bake for 1 hour, rotating the pan every 15 minutes. They should be completely set.
8. Keep warm until ready to serve.

Herbed Bread Crumbs:

1 cup fresh white bread crumbs
½ cup flat-leafed Italian parsley, chopped fine
1 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves
1 tsp. salt and pepper

1. Place all ingredients in a food processor. Process on high for 30 seconds.
2. Remove crumbs and place in a bowl twice as big as is necessary to hold them.

To Serve:

1. Heat the artichokes and garnish in the reserved sauce (without the Parsley Coulis).
2. Arrange and equal potions of the artichokes in the center of 6 plates.
3. Run a thin knife around the flan and invert at the top of the plate.
4. Slice the meat and arrange at the bottom of the plate, slightly overlapping the artichokes
5. Add the parsley sauce and serve.