Per 6 servings
2 lb lamb loin
Toscano Extra Virgin Olive Oil IGP to taste
salt and pepper to taste
1 clove of garlic, finely chopped
1 small bunch mint, chopped
3 ½ oz Balsamic Vinegar of Modena
mix of spices (oregano and capers) to taste
Flavor the lamb with Sapori Italiani - mix of spices and allow it to marinate at least one hour.
To clean the artichokes, cut them in half, and then julienne style (cut them into short, thin strips). Place them in the pan with a little Toscano Extra Virgin Olive Oil IGP and sauté until tender. Once the artichokes are done, add the chopped garlic and mint; mix gently.
Brown the lamb in the pan with some Toscano Extra Virgin Olive Oil IGP, and then put it in the oven until it is finished cooking (approximately 10 minutes). Just before the lamb is finished, degrease and douse with Balsamic Vinegar of Modena. Once the lamb is finished cooking, let it rest for a few minutes.
Place the cooked artichokes in the center of a dish.
Slice the lamb, following the line of the ribs, and place them on top of the artichokes. Drizzle it slightly with the Balsamic Vinegar of Modena. remaining in the pan and the flavorful Toscano Extra Virgin Olive Oil IGP and serve.