Ingredients

Ingredients For the lamb

• 150g/5oz unsalted butter, softened

• 2 sprigs chervil, roughly chopped

• 2 sprigs tarragon, roughly chopped

• 2 fresh anchovy fillets, roughly chopped

• 1 garlic clove, roughly chopped

• ½ lemon, juice only

• 4 x 200g/7oz lamb fillets, trimmed

• freshly ground black pepper

• 4 sheets brik pastry (available in specialist North African stores or online, alternatively use filo pastry)

• 110g/4oz clarified butter, melted

• vegetable oil, for deep fat frying

For the artichokes

• 4 large globe artichokes, leaves removed, cut short and middle choke removed with a teaspoon

• ½ lemon, juice only

• 50g/2oz butter

• 1 tbsp olive oil

• 1 garlic clove, finely chopped

• 2 sprigs chervil, roughly chopped

• salt and freshly ground black pepper

For the sauce

• 50g/2oz butter

• 1 tbsp olive oil

• 110ml/4fl oz ready-made lamb jus or reduced lamb stock

• 2 tbsp sherry vinegar

For the tomato 'confit'

• 4 tbsp olive oil

• 2 ripe tomatoes, halved lengthways

Description

Recipe Uses 150g/5oz Unsalted Butter, Softened, 2 Sprigs Chervil, Roughly Chopped, 2 Sprigs Tarragon, Roughly Chopped, 2 Fresh Anchovy Fillets,...

View Full Recipe