Spring Lamb

March 6, 2026·Updated March 29, 2026

RECIPE

Spring Lamb with Green Romesco, Charred Artichokes & Crispy Chickpeas20-22m total

Tender lamb leg steaks with vibrant herbaceous romesco, caramelized baby artichokes, and shatteringly crisp chickpeas finished with fresh ricotta and crispy sage

INGREDIENTS

LAMB

Lamb leg steaks4 lamb leg steaks, 150g each, 2cm thick

ARTICHOKES

Baby artichokes500g baby artichokes, halved lengthwise

CHICKPEAS

Tinned chickpeas1 tin (400g) chickpeas, drained

ROMESCO

Romesco vegetables200g roasted red peppers (jarred), 100g roasted almonds, 40g parsley, 20g dill, 2 garlic cloves, 1 lemon

AROMATICS

Herbs & aromaticsSage leaves, thyme, fleur de sel, good olive oil, fresh ricotta

FINISH

Finishing elementsGreek yogurt, pomegranate seeds, toasted pine nuts, cracked pepper

STAGE 1

CHICKPEAS

Dry chickpeas thoroughly

Pat completely dry with paper towels, toss with 1 tsp olive oil and pinch of salt

3mPREP

ROMESCO

Blend green romesco

Pulse peppers, almonds, parsley, dill, garlic until chunky-smooth, finish with lemon juice and 2 tbsp olive oil, taste and season

5mPREP

ARTICHOKES

Trim artichokes

Halve lengthwise, scoop out hairy choke with small spoon, toss with olive oil, salt, pepper, and thyme

8mPREP

LAMB

Season lamb

Pat dry, season generously with fleur de sel and cracked pepper on both sides 30 minutes before cooking

2mPREP

AROMATICS

Crispy sage in brown butter

20g butter in small pan, 8-10 sage leaves, cook until leaves crisp and butter nutty, 30 seconds, reserve both

2mFINISH

STAGE 2

CHICKPEAS

Roast chickpeas until shattered

300°C oven, spread on tray, shake halfway through, until deep golden and crispy—some will split and shatter, this is perfect

12-15mCOOK

after Dry chickpeas thoroughly

ARTICHOKES

Char artichokes

Hot cast iron or grill pan, flat side down without moving for 4-5 minutes until deeply caramelized, flip and cook cut side 3 minutes, transfer to warm plate

10-12mCOOK

after Trim artichokes

LAMB

Sear lamb steaks

Screaming hot pan with splash of olive oil, 3 minutes per side for medium-rare, baste with thyme and sage, rest on warm plate 4 minutes

6-8mCOOK

after Season lamb

STAGE 3

COMBINING

Char artichokes+Blend green romesco+Roast chickpeas until shattered+Sear lamb steaks+Crispy sage in brown butter

Plate and serve

Smear green romesco across warm plate, arrange charred artichokes and lamb steaks, scatter shattered chickpeas, quenelle of ricotta and yogurt, crown lamb with crispy sage leaves, drizzle with brown butter and sage oil, scatter pomegranate and pine nuts, finish with fleur de sel and pepper

2mCOMBINE