Lamb Cutlets, Sardinian Artichokes Mash, Pistachio
Prep: 15 min | Serve: 2
| Cook: 90 min
There are certain dishes that hold a special place in my heart, and these lamb cutlets are undoubtedly one of them. Each element of this dish, from the crust of Dijon mustard and crushed pistachios to the silky Sardinian artichoke puree, tells a story of culinary harmony. The cutlets are elevated by a rich Chianti Barbaresco sauce, adding depth and sophistication to every bite. This recipe is a true reflection of my love for bold, yet balanced flavors, and it’s a dish I return to time to time again for its comforting familiarity and refined elegance
Ingredients
600 gr Lamb Rack French Trim
25 gr Dijon Mustard
65 gr Pistachio crushed
10gr Thyme
20 ml Extra virgin Olive oil
150 ml Barbaresco Sauce
190 gr Sardinian Artichokes puree
Ingredients for the Sardinian Artichoke puree
2 kg Sardinian globe Artichoke
400 gr Potatoes desiree
200 gr eschallots
10 gr thyme
150 ml cooking white wine
480 ml vegetable stock
150 ml extra virgin olive oil
25 gr salt flakes
15 gr cracked white pepper
Method
Prepare the lamb
Begin by searing the lamb rack in hot olive oi until they are browned on all sides.
Once seared, place the lamb rack in a vacuum-sealed bag with fresh thyme and a drizzle of olive oil
Cook the lamb sous vide at 62 °C (143.6 °F) for about 1 hour
Prepare the Sardinian Artichoke puree
While the lamb is cooking, start on the artichoke puree. Clean the artichokes thoroughly, then cut them into chunky pieces
In a pan, sauté’ the artichoke with sliced eschalots in olive oil until they begin to soften
Add a splash of white wine and allow it to evaporate completely.
Meanwhile, boil the Desiree potatoes until fully cooked.
Once the wine has evaporated, add fresh thyme to the artichokes and continue cooking, adding boiling vegetable stock. Cook for no longer than 5 minutes, seasoning with salt and pepper
After cooking, remove the artichokes from any excess liquid and blend them finely in a Thermomix
Pass the cooked potatoes trough a Mouli, then combine them with the blended artichokes, adding a bit of the cooking liquid to adjust the consistency.
Set the Pure aside
Finish the lamb Cutlets
Once the lamb rack gave finished cooking, remove it from the vacuum-sealed bag
Brush the lamb rack with Dijon mustard and dust generously with finely chopped pistachios. Set aside for a few minutes to allow the flavours to meld
Slice the lamb rack following the bones to create individual cutlets
Just before serving it, quickly grill each cutlet for no more than 30 seconds on each side to impart a subtle charcoal flavor
Assemble the dish
On each plate, spread a layer of Sardinian artichoke puree at the bottom
Arrange the lamb cutlets on top of the puree
Dust with additional chopped pistachios, drizzle with olive oil, and finish by gently pouring the Barbaresco sauce over the top
A Finishing Touches and Serving Suggestions
For the final touch, consider garnishing the dish with a few fresh thyme springs or microgreens to add a pop of colour and a hint of freshness. The vibrant green will contrast beautifully with the rich, earthy tones of the lamb and puree. Serve the dish immediately to ensure the lamb cutlets retain their tenderness and the sauce is warm and flavourful.
This dish pairs wonderfully with a glass of Chianti , or a Barbaresco enhancing the deep, robust flavours of the lamb and the sauce. This not only enhance the presentation but also ties the dish together, offering your audience a complete culinary experience.
Please share your result sending me a message here