Herb-Crusted Lamb Loin with...Herb-Crusted Lamb Loin with Artichoke Barigoule and Meyer Lemon Gel

A sophisticated Mediterranean masterpiece featuring perfectly rosy herb-crusted lamb, tender braised baby artichokes, and a bright, molecular Meyer lemon gel to cut through the richness.

Ingredients

Cooking Instructions

1. 01

   To make the Meyer Lemon Gel: Combine Meyer lemon juice, 1/4 cup of water, sugar, and agar-agar in a small saucepan. Bring to a boil over medium-high heat, whisking constantly. Boil for 1 minute to activate the agar. Pour into a flat container and refrigerate until completely set and cold (approx. 30 minutes). Once firm, break the gel into pieces, transfer to a high-speed blender, and blend on high until a silky, glossy fluid gel forms. Transfer to a squeeze bottle.

2. 02

   To make the Herb Crust: In a food processor, combine the parsley, mint, rosemary, panko, and 2 tablespoons of olive oil. Season with a pinch of sea salt and pepper. Pulse until the mixture is uniform and a vibrant, intense green. Spread onto a wide dish and set aside.

3. 03

   To prepare the Artichoke Barigoule: Heat the remaining 2 tablespoons of olive oil in a pan over medium heat. Sweat the shallot and garlic until translucent. Add the trimmed baby artichokes, cut side down, and sear for 2 minutes. Deglaze the pan with white wine and reduce by half. Add the chicken stock, thyme, and lemon juice. Cover, turn heat to low, and simmer for 15 minutes until tender. Season to taste.

4. 04

   To cook the Lamb Loin: Season the lamb loins generously with salt and pepper. Heat a splash of olive oil in a heavy skillet over high heat. Sear the lamb for 1 to 2 minutes on all sides until nicely browned but still rare in the center. Remove from heat. Brush each loin lightly with Dijon mustard, then immediately roll in the herb crumb mixture, coating them evenly. Let rest for 5 minutes, then slice into thick medallions.

5. 05

   To make the Pine Nut Jus: Reduce the lamb stock in a small saucepan over medium-high heat until it coats the back of a spoon. Whisk in the cold butter off the heat to emulsify. Stir in the toasted, chopped pine nuts.

6. 06

   To Plate: Pipe artistic dots of Meyer lemon gel onto the plate. Arrange two medallions of herb-crusted lamb alongside two halves of the artichoke barigoule. Spoon the rich pine nut jus around the lamb and serve immediately.