Loin of lamb with polenta, steamed artichoke and salsa verde

Method

1. Remove the stalk from the artichoke and pick off the first layer of leaves from the base. Peel and slice garlic very thinly and slide randomly under the leaves of the artichoke.

2. Put the slice of lemon on the base of the artichoke and tie in place with kitchen string. Put in a saucepan and fill half full with water, drizzle with olive oil, season with salt and black pepper, then cover with kitchen foil and steam gently for 40 -45 minutes, until tender.

3. For the polenta, bring the water to the boil in a saucepan. Add 1 teaspoon of salt, lower the heat to a simmer and slowly add the polenta, stirring with a whisk until completely blended. Reduce the heat as far as possible and cook, stirring from time to time with a wooden spoon to prevent a skin forming on top, for around 40 minutes. The polenta is cooked when it falls away from the side of the pan and has become dense and thick. Stir in the butter and Parmesan, and season generously with salt and pepper.

4. To make the salsa verde, blitz all the ingredients except the mustard and olive oil, in a food processor. When the ingredients are fully blitzed, add the mustard and a drizzling of olive oil and season to taste.

5. Set the oven to 220°C/gas 8. Rub the lamb with the olive oil and season with salt and freshly ground black pepper. Fry over a high heat to seal on both sides. Transfer to the oven and roast for 4 minutes. Rest for a further 2 minutes.

6. To serve, put the polenta on a plate, place the sliced lamb over the top, and drizzle with salsa verde. Serve the artichoke on a separate plate.

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Ingredients

For the steamed artichoke

1 artichokes, globe
2 garlic clove
1 slice lemon
1 tbsp Olive oil
1 pinch salt and fresh ground black pepper

For the polenta

1.25 litres water
150g Polenta
60g Butter
85g Parmesan, grated

For the salsa verde

0.5 bunch flat-leaf parsley
0.5 bunch Basil
5 mint leaves
2 garlic clove
50g capers
50g anchovies
1 tbsp red wine vinegar
5 tbsp Dijon mustard
1 dash of olive oil for drizzling

For the lamb

150g lamb loin, trimmed
1 tbsp Olive oil

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