Roast Saddle of Spring Lamb With Artichokes and Pancetta

Scott Kapitan, chef at Prince Edward County’s Bloomfield Carriage House, combines spring’s most anticipated ingredients

Spring fling: Scott Kapitan's creation
Image credit: John Cullen

¼ cup white wine vinegar
¼ cup extra-virgin olive oil
2 tbsp sugar
2 tsp sea salt
2 bay leaves
½ tsp chili flakes
1 lemon, cut in half
9 baby artichokes

1 tbsp vegetable oil
2 1 ½ lb boneless single lamb saddle or loin roasts, tied
Sea salt and freshly ground black pepper

½ cup diced pancetta
½ cup cherry tomatoes
¼ cup niçoise olives, whole
2 tbsp extra-virgin olive oil
1 small shallot, minced
1 small clove garlic, minced

¾ cup demi-glaze, heated
Fresh chervil

1. Combine first six ingredients and half of the lemon in a medium pot. Add six cups water and bring to a boil. Snap tough, dark petals from artichokes. Peel and trim stems. Slice off about a half-inch from the top of each artichoke and rub cuts with remaining lemon half. Add artichokes to boiling liquid and reduce heat to simmer, cooking 10 minutes or until tender. Drain, cut in half vertically and reserve.

2. Preheat oven to 350° F. Heat vegetable oil in large skillet. Season lamb with salt and pepper. Brown on all sides, five to seven minutes total. Transfer lamb to rack in a roasting pan, and cook in oven 30 minutes or until internal temperature reaches 140° F. Remove from oven and let rest 10 minutes. Carve each roast into three portions.

3. Meanwhile, cook pancetta in large sauté pan over medium heat until softened, about two minutes. Add reserved artichokes and cook until golden, another two minutes. Add cherry tomatoes, olives, two tbsp olive oil, shallot and garlic and cook two to three minutes more. Divide artichoke mixture among six plates; add a portion of lamb and drizzle each with demi-glaze. Garnish with fresh chervil. Serves six.

Originally published May 2007

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