Saddle of lamb under a herb crust on artichoke vegetables with polenta

Ingredients for 4 servings:

• 4 slices of lamb loin with bone, 160 g each
• 100 g breadcrumbs
• 80 g butter
• 2 tbsp mixed herbs, fresh and chopped (e.g. basil, thyme, etc.)
• 1 tbsp mustard
• 1 garlic clove(s)
• 2 shallots
• 4 tbsp balsamic vinegar
• 1 tbsp honey
• 50 ml gravy
• 150 g corn semolina
• 500 ml broth
• 50 g butter
• 50 g Parmesan, fresh
• 1 sprig(s) thyme, fresh
• 1 pinch(s) of turmeric
• 6 artichokes
• 1 lemon(s)
• 1 garlic clove(s)
• 2 onions
• 1 sprig(s) rosemary
• 1 bell pepper(s), red
• oil
• nutmeg
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Brown the lamb in a pan with oil on both sides. Immediately remove from the pan, place on a plate, and let cool. Season with salt and pepper and rub in the mustard. Deglaze the pan with balsamic vinegar, let it almost boil away, add the honey, and top with the gravy. Peel the garlic and shallots, dice them, and fry in a pan with butter until golden brown. Mix together with the herbs and breadcrumbs. Spread the mixture thinly on one side of the meat with a spoon. Bake in a preheated oven at 180°C with top heat (max. 10 minutes). Bring the broth with the butter, thyme, and turmeric to a boil and slowly add the cornmeal while stirring. Bring to a boil briefly and stir until the mixture begins to swell. Then let the mixture stand for about 10-15 minutes. When the right consistency is reached, add the grated cheese and stir in. Season with salt and nutmeg. Clean the artichokes and immediately place them in lemon water. Later, cut them into eighths and sauté them in olive oil with the diced onion, bell pepper, and garlic. Add the rosemary and a pinch of sugar. Finish cooking over low heat and season with salt and pepper. Arrange the lamb rump on the polenta with the artichokes and pour the gravy all around.