Lamb, artichoke, sour cream and onions

Adam Handling

Adam Handling

1st April 2016
Adam Handling

Lamb, artichoke, sour cream and onions

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Lamb, artichoke, sour cream and onions recipe below as tried and tested by our professional chefs.


  • Lamb rump
  • Black garlic puree
  • 250g of peeled garlic
  • 125g olive oil
  • 3 cloves black garlic
  • Onion oil
  • 50g Chives
  • 50g Leek tops
  • 300ml Sunflower oil
  • Salt
  • Lamb sauce
  • 3kg lamb bones Neck cut
  • 2.5ltr Chicken stock
  • 200ml white wine
  • 1 small onion
  • 1 carrot
  • 2stick celery
  • 4 cloves garlic
  • Rosemary, thyme,
  • 1 flat mushroom
  • 2 tomatoes
  • 125ml veal reduction
  • Whey
  • 100g Sour cream
  • Jeruselem artichokes
  • Wild garlic


Lamb rump

Remove the bark from the lamb rump and score the fat.

Marinade the lamb in hard herbs, thyme, rosemary, garlic and olive oil.

Cook by bringing to room temperature.

Seal on the fat side first to render the fat.

Seal the other side until golden brown.

Cook for 8 min and leave to rest for 10 min.

Re-seal in butter, season cut and serve.

Black garlic puree

Milk to emulsify

Season to taste

Place the garlic and olive oil in a tray and season

Cover with tinfoil and bake in oven at 180 for 15 mins until tender and lightly coloured

Drain off the oil and reserve for cooking the lamb

Place garlic in the thermo and add the black garlic, blitz until smooth adding a little milk to emulsify


Onion oil

Place all ingredients in blender and blend for 5 mins

Chill then blend for a futher 5 mins

Pass through a muslin cloth

Leave to rest in an upright container

Keep for a maximum of 5 days and remove oil from the top not bottom

Lamb sauce

Caramelise mirepoix, garlic and herbs

Add the white wine, reduce until it reaches a syrup like consistency

Add the chicken stock and lamb bones (reserve 500g for refresh)

Bring to boil, skim then simmer

Add the mushrooms and tomatoes and simmer for two hours, skim regularly

Pass through a fine chinos and add the veal reduction

Reduce on a rolling boil until sauce consistency is reached

Refresh with the remaining bones and a sprig of rosemary, let sit off heat for 30 mins

Pass, season chill


Bring sour cream to the boil

Remove from the heat straight away

Hang over night in muslin

Garlic sour cream

Micro plane garlic into sour cream to taste, mix and season

Jeruselem artichokes

Clean the artichokes and pat dry

Bake 180 for 30 mins (larger the artichoke the longer it will take to cook)

Lightly squeeze and tear in two pieces

Fry then season

Whey cooked artichokes

Slice the artichokes on a mandolin

Cut out with small ring cutter

Place in a pot of whey and bring up to the boil

Simmer gently for 5 mins

Cool and store in container in fresh whey

Garnish with wild garlic!

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.