Saddle of Lamb with Pesto and Fingerling Potato, Baby Artichoke, and Oven-dried Tomato Ragout

To make the pesto: Place the basil, garlic, and pine nuts in a blender or food processor. Puree the mixture, stopping to scrape down the sides. With the motor running, slowly add the olive oil in a thin stream. Transfer the mixture to a medium bowl and stir in the cheese and bread crumbs. (The bread crumbs help firm the pesto for easier stuffing.) Set aside.

Have the butcher remove the loins from the saddle, reserving the trimmings and the bones, and trim the fat on the loins to an 1/8-inch thickness. Loosen the fat from the meat of each loin, leaving the sheet of fat attached at one end, and rewrap the loin with it.

Using a sharpening steel wrapped in plastic wrap, force the steel lengthwise through the center of each loin, applying pressure to widen the opening. Using a pastry bag fitted with a large tip, firmly stuff the loins with the pesto mixture. Season the loins with salt and pepper. Wrap each loin in its own fat, being sure not to overlap the edges, and tie the fat with white cotton string to hold it in place.

In a large cast-iron skillet over medium heat, heat the olive oil and cook the loins, turning frequently, until medium-rare and browned, 10 to 12 minutes. Most of the fat will render out during the process. Take the lamb out of the pan, tent loosely with foil, and let the lamb rest for 5 to 7 minutes before slicing. Set aside while making the sauce.

To make the sauce: Using the same pan, pour off the excess fat and add the lamb. Brown the trimmings over high heat, stirring to scrape up the browned bits from the bottom of the pan. Turn heat down to medium. Season with salt and pepper and continue to cook for 10 to 15 minutes. Add the shallots and continue stirring until the shallots start to brown. Add the white wine to the pan, stir to scrape up the browned bits from the bottom of the pan, and cook to reduce by about two-thirds, about 10 minutes. Add the veal stock and cook to reduce by half, about 20 minutes, depending on the size of the pan. Add the fresh herbs and cook 3 to 4 more minutes. Strain, then finish the sauce by swirling in the butter one tablespoon at a time until it is incorporated. Season with salt and pepper. Set aside and keep warm.

To make the ragout: Boil the potatoes in their skins until tender but still firm, about 10 to 15 minutes, depending on the size of the potatoes. Drain, let cool, and peel. Leave the potatoes whole if very small, otherwise slice about 1/4 inch thick. Set aside.

Place the lemon slices in the bottom of a small saucepan. Stand the artichokes, stem down, on the lemons. Add water to cover. Weight the artichokes with a small plate and simmer for 15 minutes. Drain and cut each artichoke in half. Set aside.

In a medium saute pan or skillet over medium-high heat, heat 2 tablespoons of the clarified butter and saute the potatoes until golden, about 5 minutes. Sprinkle with the parsley and 1 tablespoon of the minced thyme. Using a slotted spoon, remove from the pan and set aside.

Melt the remaining 2 tablespoons of clarified butter in the same pan over medium heat, add the artichokes and tomatoes, and saute for about 2 minutes. Sprinkle with salt and pepper.

To serve: Slice each lamb loin into 6 slices. Combine the potatoes, artichokes, and tomatoes. Mound one quarter of the vegetable mixture in the center of each serving plate. Place 3 slices of lamb around the vegetables on each plate. Spoon sauce around the edge of the plates and garnish with the remaining thyme.