Lamb Ribs in Pistachio Crust and Artichoke Purée

Name: Lamb Ribs in Pistachio Crust and Artichoke Purée - Anemona A.
Ingredients: For four people:; 8 lamb ribs; 100 grams of shelled pistachios; 15 g pecorino romano; breadcrumbs; salt; 2; 3 tablespoons of mustard which I mixed with a splash of Tabasco; a splash of Worcestershire sauce; 2 artichokes; 1 potato; a little butter; milk; 1 tablespoon of sour cream or Philadelphia cheese; extra virgin olive oil; fresh rosemary

Diverse - Lamb Ribs in Pistachio Crust and Artichoke Purée by Anemona A. - Recipia

I sautéed the artichokes for 2 minutes, which I carefully cleaned, removing the tougher leaves, the tips of the petals, and the inner fuzz. After slicing them, I placed them in lemon water to prevent oxidation. I added a peeled, washed, and diced potato to the artichokes to enrich the dish with a creamy texture and delicate flavor. I sautéed everything, added salt, and covered with a lid, allowing the ingredients to infuse their flavors for 2 minutes. After this interval, I added 2 ladles of warm water, but if you have homemade vegetable broth, it will add extra flavor. I left the mixture on low heat, allowing the flavors to combine. Meanwhile, I cleaned the lamb meat, carefully selecting the ribs I needed. I lightly salted them and sautéed them in a drizzle of oil, adding a sprig of rosemary to infuse the dish with fresh aromas. I cooked the ribs for 3-4 minutes on each side, the duration depending on their size. After the ribs developed a golden crust, I brushed them with mustard, prepared in advance according to the ingredients. I finely chopped the pistachios with a mixer and mixed them with breadcrumbs and grated pecorino, creating a delicious coating. I dipped each rib in this mixture and placed them in a tray, which I put in the preheated oven at 180 degrees for 4-5 minutes, until the crust became crispy and golden. Meanwhile, when the water from the artichokes had reduced, I transferred the artichokes and potato to a mixing container. I added a little butter, milk, and fresh cheese; I used robiola for a special creaminess. Using an immersion blender, I blended everything well, resulting in a fine and aromatic puree. In the end, I served the ribs on a bed of artichoke puree, carefully arranging each portion to highlight the colors and textures of the dish. It was a meal not only delicious but also well-presented, bringing a touch of refinement to each plate. This combination of flavors, from the juicy lamb to the creamy artichoke puree, was truly a feast for the senses.