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.

Ingredients

  • 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

Method

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

Season

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

Whey

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!

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