Lamb loin in a crust of ricotta, herbs, and fried artichokes

🍖 Lamb loin in ricotta and herb crust with fried artichokes

An elegant and flavorful second course, ideal for a special occasion lunch 🌿🧀🥂

Introduction

The lamb loin in ricotta and aromatic herb crust, served with crispy fried artichokes, is a refined and tasty second course, perfect for a special occasion or a Sunday lunch in the spirit of gourmet cooking.
The intense aroma of chopped herbs, the creaminess of the ricotta, and the crispiness of the pork netting envelop the lamb loin, keeping it tender and juicy. The dish is complemented by fried artichokes in two textures to add a crunchy and decisive note to the plate. 🤤

📝 Ingredients (for 4 people)

• 2 lamb loins
• 100 g of white stuffing (made with meat or delicate pâté)
• 100 g of fresh ricotta
• 30 g of Grana Grosino cheese, grated
• Fresh aromatic herbs (rosemary, thyme, parsley, marjoram)
• 6 artichokes
• Pork netting (soaked in cold water)
• Salt and pepper to taste
• Extra virgin olive oil for browning and frying

👩‍🍳 Step-by-step Preparation

🔪 Preparation of the lamb

1. Salt and pepper the lamb loins, then briefly brown them in a pan with a drizzle of extra virgin olive oil to seal in the juices.
2. Let them cool completely.
3. In a bowl, mix the white stuffing with the ricotta and Grana Grosino, adding the finely chopped aromatic herbs.
4. Lay out the pork netting, already softened in cold water, on a work surface.
5. Spread the aromatic stuffing on top, then place the loins and wrap them well by enclosing them in the netting.
6. Cook in a preheated oven at 180°C for about 15 minutes.

🌿 Preparation of the artichokes

1. Clean the artichokes, removing the tougher outer leaves and the internal fuzz.
2. Cut 4 artichokes into quarters or wedges and fry in olive oil until golden and crispy.
3. The other 2 artichokes should be thinly sliced (like chips) and also fried until perfectly crispy.

🍽️ Plating

• Cut the loins into medallions about 2 cm thick.
• Place them on the plate, accompanied by the fried artichokes.
• If available, finish with a spoonful of lamb jus to enhance the flavor and add intensity.

🧠 Chef’s Tip

For an extra touch, serve with a thyme potato cream or a celeriac purée, which perfectly balances the aromatic and savory tones of the dish.

The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe