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Loin of lamb with polenta, steamed artichoke and salsa verde

Image of Loin Of Lamb With Polenta, Steamed Artichoke And Salsa Verde, UK TV

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Ingredients

For the steamed artichoke

1 artichokes, globe
2 clove garlic
1 slices lemons
1 tbsp olive oil
1 pinches black pepper

For the polenta

1.25 litres water
150 g polenta
60 g butter
85 g parmesan, grated

For the salsa verde

0.5 bunches flat leaf parsley
0.5 bunches basil
5 mint leaves
2 clove garlic
50 g capers
50 g anchovy fillets
1 tbsp red wine vinegar
5 tbsp Dijon mustard
1 dashes of olive oil, for drizzling

For the lamb

150 g lamb loin, trimmed
1 tbsp olive oil

Description

James Tanner Prepares A Feast Of Sunshine Flavours With This Fabulous Dinner Party Dish Of Lamb, With Cheesy Polenta, Artichoke And Salsa Verde

UK TV

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