Roasted lamb with charred Calçot onions, artichokes and salsify purée

Enjoy this delicious recipe from London House head chef George Lyons, perfect for spring!


Serves: 4

4 large lamb rumps (approximately 250g each)
1 tbsp olive oil
8 calçot onions, cleaned and sliced in half lengthways

For the artichokes barigoule:

1 onion, finely sliced
2 cloves of garlic, finely sliced
4 sprigs of thyme
150ml white wine
5 white peppercorns
10 coriander seeds
100ml white wine vinegar
300ml water
4 baby artichokes, leaves and choke removed

For the salsify purée:

500g salsify, peeled and grated
1 tbsp olive oil
200ml chicken stock
25ml double cream
15g unsalted butter



  • Preheat the oven to 190 º C/Gas mark 5.
  • For the Artichokes Barigoule
    • Sweat the onion, garlic and thyme in olive oil in a heavy-bottomed saucepan. When soft, add the white wine, peppercorns and coriander seeds.
    • Increase the heat and reduce the wine by half then add the white wine vinegar and water. Reduce the heat and bring to a simmer before adding the prepared artichokes.
    • Simmer until the artichokes are al dente then allow to cool in the liquor.
  • For the salsify purée
    • While the artichokes are cooling, heat the olive oil in a heavy-bottomed saucepan and add the grated salsify. Season with salt and allow to cook slowly until the salsify is golden brown.
    • Add the chicken stock and cook until soft.
    • Pour the salsify and chicken stock into a food processor and add the cream and butter. Blitz until smooth and put to one side.
  • To cook the lamb
    • Heat the olive oil in an oven-proof frying pan. Season the lamb with salt then, when the oil is hot, place the rumps in the pan fat side down.
    • Once the fat is golden brown, sear the rest of the meat.
    • Add a small bunch of rosemary to the pan and put it in the oven for 8 minutes.
    • Remove the pan from the oven and allow to rest for at least 5 minutes.
  • To finish
    • Strain the artichokes and drain thoroughly on kitchen paper. Heat a little olive oil in a frying pan and caramelise the artichokes until golden brown.
    • Heat a large empty frying pan until smoking hot. Season the calçot onions with salt and dress with a little olive oil, then place them in the pan and char for around 30 seconds until lightly black and smoky.
    • Warm up the purée and smear a generous dollop across the bottom of 4 warm plates. Place the Calçots on top of the purée.
    • Slice the lamb into 4 generous pieces and place at the side of the onions and then garnish with the caramelised artichokes.


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