Ingredients
4 tbsp cumin seeds
4x8oz/225g loin of lamb
salt and freshly ground black pepper
600g/1lb 5¼oz Jerusalem artichokes
2oz/55g butter
virgin olive oil
For the dressing
6 tbsp redcurrant balsamic vinegar
10 tbsp almond oil
2oz/55g roasted red peppers, diced
1 tbsp cumin seeds
1 tsp fresh chervil
Method
1. Heat a small hot pan and toast off all the cumin seeds. Crush lightly in a pestle and mortar.
2. Trim off the fat from the lamb and roll each fillet in the cumin seeds and seasoning. Pan fry the loins in an oven proof pan with a little olive oil and butter and then place in a hot oven (200C/400F/Gas 6) for about 10 minutes.
3. While they are cooking, peel and thinly slice the artichokes and pan fry with the remaining butter and a little olive oil and seasoning and sauté until golden brown.
4. Mix the balsamic, the rest of the cumin seeds, peppers and half of the chopped chervil and some almond oil to mix. Remove the lamb from the oven and leave to rest.
5. Place the artichokes in a chefs' ring in the middle of each plate. Slice the lamb and place on top of the artichokes. Lift off the ring and drizzle the dressing over and garnish around the edge with the rest of the chervil and serve.
