Preheat the grill. Method 1 Bring a pan of salted water to the boil and cook the artichokes for 8-10 minutes. Drain and slice. 2 Place in a bowl with the balsamic vinegar, honey, juice of 1/2 orange, soy sauce, ginger, pinch of chopped basil, chopped dill, turmeric, garam masala, medium curry powder and sesame oil. 3 Grill one side of the bread. When browned, place a slice of stilton on the other side and grill until the cheese is melted. Serve with the artichokes. 4 Place the carrot slices in a pan with 1 tbsp olive oil. Season with a pinch of the dried spices and cook for 1-2 minutes. Take off the heat and add juice of 1/2 orange and keep to one side. 5 Place the chopped leeks in a bowl. Season with salt and pepper. Add the chives and coriander. Heat 1 tbsp olive oil in a frying pan and fry for 2-3 minutes or until softened. Keep warm. 6 Remove the excess fat from meat. Thinly slice the steaks into escalopes and place on a plate. Season with salt and pepper. Squeeze over the juice of 1/2 orange and the lemon juice. 7 Sprinkle with 1 tbsp chopped basil. Heat 1 tbsp olive oil in a frying pan. Fry the escalopes for 2-3 minutes on either side. Keep warm. 8 Put the egg yolks into a medium pan. Over a gentle heat whisk with 1 tbsp white wine vinegar. 9 Season with salt and pepper and continue to whisk for 3-4 minutes. Add 2 tbsps greek yoghurt and 1 tsp chopped basil. 10 To serve, put the carrots on a plate, pour on the sabayon sauce, add the leeks on top and then the lamb. NOTES : Chef - Yvan Cadiou Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (656g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1472 (76%)|
|Amt Per Serving||% DV|
|Total Fat 163.6g||218 %|
|Saturated Fat 54.7g||273 %|
|Monounsaturated Fat 74.8g|
|Polyunsanturated Fat 27.7g|
|Cholesterol 6713.6mg||2066 %|
|Sodium 525.4mg||18 %|
|Potassium 709.5mg||19 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 28.2g|
|Protein 88.3g||126 %|
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Calories per serving: 1939
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