Lamb with Black Sesame on Artichoke Puree with Pomegranate-Port Reduction and Tahini Fluid Gel

Somehow a few oriental products have managed to get into my pantry, and I did not even try to resist them. Though it wasn't my goal to create an oriental meal, I only wanted that they are present and one can feel them. That's why I haven't used any typical spices to flavour the lamb, instead just used some rosemary and garlic. I always say, keep it simple!  The lamb turned into a black one thanks to the black sesame seeds what I used for coating. If lamb, well then it's spring time so baby artichokes are not far! Also had some frozen fava beans, those had to make it onto the plate as well. To make it more interesting and to somehow make a connection to the sesame on the lamb I made a tahini fulid gel. The freshness comes from the gorgeous jewels of the pomegranate and fresh mint. But the story is only complete with a few leaves of purple basil and some drops of cinnamon oil.
 

Ingredients:
15 baby artichokes
1 shallot
1 clove garlic
1 twig thyme
1/2 lemon
vegetable or chicken stock
1 teaspoon olive oil
1 tablespoon butter
salt, pepper

Clean artichokes and cut in quarters, keep in lemon water until needed. Sautee chopped onion in butter, add artichoke (except for 5 pieces), thyme twig and pour stock over it, just enough so that is covered. Sieve, but set cooking water aside. Puree artichoke with butter and 1-2 tablespoons of cooking liquid. Season with salt, pepper and a few drops of lemon juice.

1 small carrot
1 shallot
1/2 celery stalk
1 small clove garlic
1 twig thyme
1 twig rosemary
1 teaspoon olive oil
100 ml veal or lamb stock
250 ml port wine
1 tablespoon pomegranate syrup

Dice vegetables and fry them in olive oil until brown, add herbs and pour wine over it and reduce until there is about 2/3 left. Now add stock and cook over low heat for about 30 minutes. Sieve and stir in syrup and cook for another 5 minutes. Season with salt and pepper.

Marinate lamb in the fridge over night. For that puree rosemary with olive oil, add few cloves of garlic and the meat. The next day fry the chunks in a mixture of butter and oil. Season and cover with crushed black sesame seeds.


50 ml water
1 gelatine sheet
50 g tahini
1/4 teaspoon brown sugar
salt, pepper

Bring water to the boil, stir in the previously soaked gelatine and remove it from the heat as soon as it has dissolved. Stir in sugar and tahini, season and pour it into a bowl. Let it set in the fridge and whisk it up before serving.