Oven-Roasted Rump Of Lamb With Baby Artichokes, Beet And Fennel Puree

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

12 baby artichokes

Salt and freshly cracked black pepper

1 lemon

25 ml olive oil

1 banana shallot, sliced

1 tsp vitamin C powder

1 clove of garlic

1 bay leaf

2 sprigs of thyme

500 ml white wine

500 ml white chicken stock

500 g fennel, sliced

50 g unsalted butter

100 ml white wine

250 ml chicken stock

2 bunches of baby beetroot (about 24 pieces)

80 ml olive oil

25 ml sherry vinegar

1 tsp coriander seeds, crushed

1 clove of garlic, crushed

1 sprig of thyme

3 rumps of lamb

100 g podded broad beans

Baby beet tops

Buckler sorrel leaves

Lamb sauce

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