Pudding with lamb

01663 PUDDING with LAMB INGREDIENTS for 4 PEOPLE 1 kg of artichokes, 150 g butter, 40 g of Asiago cheese, 1 lemon, 2 eggs, 60 g of white flour, 40 g breadcrumbs, 500 ml milk, nutmeg, salt and pepper and a sprig of fresh coriander.

To accompany: 600 g of young lamb, sliced 50 g olive oil, 100 g of flour, 1/2 teaspoon oregano, chili pepper, 1/2 lemon 200 g black olives Wash lemon, cut in half and squeeze it into a bowl filled with cold water.

Private artichokes of stems and leaves, hard cut into 4 slices and remove the internal Hay, immerse them in cold water gradually.

Grate the Asiago.

Melt 50 g of butter in a saucepan, add the artichokes, drained and dried with a paper towel and cook for 15 minutes, turning them until they with a wooden spoon.

In a saucepan melt remaining 50 g butter, 50 g of flour together, stirring vigorously to avoid lumps forming.

Add the milk and cook for 10 minutes, stirring constantly.

Season with a pinch of salt and nutmeg, remove from heat and let cool.

Washed, dried coriander and keep it aside for decoration.

Break the eggs into a bowl and beat them with a fork, then to cooled white sauce, stirring.

Add the grated Asiago and artichoke stirring.

Turn oven to 200° 6 Buttered individual ramekins, sprinkle them with bread crumbs and scrollateli to eliminate that excess.

Distributed in the previously prepared ramekins and dust the surface with the remaining breadcrumbs.

Place the ramekins in a roasting pan filled halfway with hot water and bake for 40 minutes to firm up and going slightly.

Meanwhile pitted and chopped olives, pour the flour in a deep dish and flour the slices of lamb, with a wooden spoon gently with your fingers.

Heat the oil in a saucepan and fry the slices of meat over high heat on both sides, turned with a wooden paddle.

Then wrap them in foil to keep warm.

Remove from saucepan ó oil, add the chopped olives and season with oregano and pepper clean with damp paper towels.

Stir, remove from heat and remove the chili.

When cooked, remove from oven and sformateli stencils in individual dishes.

Decorated with clumps of confetti and serve with 2 slices of lamb each, a spoonful of salsa with olives and a slice of lemon.

Serve immediately.