Roasted Australian Lamb Chop, Sweetbreads, and Fried Artichokes
For the Sweetbread Forcemeat:
Pass the lamb, lamb fat, and sweetbreads through a meat grinder fitted with a medium die. In a large bowl, combine the meat with the parsley, mustard, espelette, tarragon, salt, and white wine.
For the Roasted Australian Lamb Chop:
Place 2 ounces Sweetbread Forcemeat over the eye of each lamb chop and top with the parsley and tarragon leaves. Wrap the caul fat around the chops.
For the Sherry Jus:
In a saucepan, heat a drop of olive oil and sweat garlic and shallots until tender. Add thyme and bay leaf, cooking 1 minute more. Deglaze with Sherry and cook au sec. Add veal stock and reduce by half. Strain through a chinois and reserve warm.
For the Fried Artichokes:
Preheat fryer oil to 300°F. Using a mandoline, slice the artichokes very thinly. Fry artichokes until crisp and drain on paper towels. While hot, toss with lemon zest, parsley, and salt.
To Assemble and Serve:
Preheat oven to 400°F. In a sauté pan, heat oil on low and slowly cook the Australian Lamb Chop, making sure to sear all sides and render the caul fat. Add butter, garlic, and thyme to the pan. Put the lamb in the oven and cook to desired temperature, basting with butter. Plate the lamb chops, overlapping the bones. Spoon a line of the Sherry Jus around the rim of the plate. Finish the dish with a small pile of Fried Artichokes and candied orange peel.