Lamb with artichokes and peaches

INGREDIENTS:

• 1 1/2 cups (180g) frozen peas
• 1 tbs pure (thin) cream
• 100g podded fresh or frozen, thawed broad beans
• 1 1/2 tbs olive oil
• 450g lamb neck fillets, tied
• 2/3 cup (165) veal or beef stock
• 1 tsp caster sugar
• 30g unsalted butter
• 1 peach, stone removed, quartered
• 4 marinated artichokes, drained, trimmed, halved lengthways
• Dill sprigs, to garnish

Instructions:

1. Blanch peas in a saucepan of boiling salted water for 3 minutes or until tender. Drain and refresh under cold water, then transfer to a food processor with cream and 1/4 cup (60ml) water, and whiz to a smooth puree. Pass through a sieve set over the saucepan, season then set aside.
2. Blanch broad beans in a separate pan of boiling water, drain and refresh under cold water. Peel outer skins and set aside.
3. Preheat the oven to 180°C. Heat 1 tbs oil in a fry pan over medium-high heat. Season lamb, then cook, turning, for 4 minutes or until browned. Transfer to a roasting pan and roast for 10 minutes for medium-rare or until cooked to your liking. Cover with foil and set aside to rest.
4. Drain excess oil from the fry pan, then add stock and any lamb resting juices to the fry pan and cook over medium-high heat for 3 minutes or until slightly reduced. Pour lamb jus into a jug and keep warm.
5. Wipe the frypan clean, add sugar and 15g butter, and place over medium-low heat. Add peach and cook, turning, for 4 minutes or until tender and caramelised.
6. In a separate fry pan, heat remaining 15g butter and 2 tsp oil over medium heat and cook artichoke, turning, for 3 minutes or until caramelised and warmed through.
7. Place the saucepan with pea puree over medium heat and warm through. Remove string from lamb and thickly slice lamb, then divide among 4 plates with the peach quarters, pea puree and broad beans. Drizzle with warm lamb jus and garnish with dill, to serve.