INGREDIENTS
500g lamb fillets, sinew removed
4 artichokes, drained, dusted in maize cornflour
1 cucumber, sliced on an angle
1 tbsp sumac
1 eschallot, sliced
Chermoula
2 bunches flat leaf parsley, leaves picked
1 bunch coriander, leaves picked
2 garlic cloves
2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp paprika
A good pinch of saffron
100ml olive oil
Salt and pepper
Jus
Beef scraps
1 eschallot, sliced
200ml red wine
6 sprigs thyme
2 sprigs rosemary
1 litre beef stock
Pea Puree
50g butter
2 eschallots, sliced
250g frozen peas
150ml cream
Sea salt and white pepper to season
75g spinach leaves
25g rocket leaves
Snow pea tendrils to garnish
METHOD
1. Chermoula: process all ingredients to form a paste. Set aside in refrigerator.
2. Jus: heat a heavy based pan over medium high heat, add beef scraps and eschallots. Cook for 5-8 minutes or until meat is browned. Add red wine, cook for 5 minutes or until reduced. Add thyme, rosemary and beef stock. Cook for 8-10 minutes, skimming the top, reduce to a third to obtain a glaze.
3. Pea purée: heat butter in frying pan over medium heat, add eschallots, cook for 3 minutes or until translucent. Add peas and cream and bring to a simmer. Cook for 3-5 minutes or until peas are soft. Place in a blender or food processor. Process to form a purée. Season, set aside.
4. Cook lamb fillets in a large frying pan over medium-high heat, turning, for 5 minutes for medium-rare or until cooked to your liking. Remove from heat, cover with foil and stand for 5 minutes. Slice.
5. Wipe pan clean and fry cucumber for 2-3 minutes, season with sumac.
6. Dust the artichokes with flour, and deep fry for 2-3 minutes or until golden and crispy. Season.
To serve: Spoon the pea purée, top with cucumber, lamb and artichokes. Drizzle with the jus, garnish with snow pea tendrils.