Fresh mint sprigs, to garnish
Dressing½ cup creme fraiche
1 Toss artichokes in 1 tblsp of the oil. Season with salt and pepper. Place on an oven tray lined with baking paper. Sprinkle with rosemary.
2 Place tomatoes on an oven tray lined with baking paper. Combine another 1 tblsp of the oil with anchovies and garlic in a small bowl. Pour over tomatoes.
3 Place artichokes and tomatoes in a moderately slow oven (160C). Cook artichokes for 45 minutes, or until golden and tender, and tomatoes for 10 minutes, or until just collapsing.
4 Cook pasta in a large saucepan of boiling, salted water until tender. Drain.
5 Heat a grill pan over a medium to high heat. Brush lamb with remaining oil and season.
6 Cook on one side until the first sign of moisture appears, then turn once and cook until your liking. Test lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Remove. Stand, loosely covered with foil, for 10 minutes. Cut into thin slices.
7 To make dressing, combine all ingredients in a small bowl. Season with salt and pepper.8 Gently toss lamb, halved artichokes, tomatoes and cooking juices, risoni and rocket in a large bowl. Drizzle with dressing. Garnish with mint sprigs.
Tip: Lamb backstraps are also known as lamb eye of shortloin. They are sold as roasts and steaks.
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