Roasted Cannon of Lamb with Onions

Preheat oven to 325F.

Season lamb on all sides with salt and pepper.

Heat olive oil in a medium Le Creuset Iron Handle Skillet over medium-high heat.

Sear lamb on all sides until golden brown. Baste lamb with olive oil, approximately 4-6 minutes.

Place lamb in oven, cook until medium rare, approximately 3-4 minutes.

Remove from pan, rest for 5 minutes before slicing and plating.

Preheat oven to 425F.

Place lamb shoulder and reserved bones trimmings from Cannon of Lamb recipe in a Le Creuset Stainless Steel Roasting Pan. Place in oven, roast until golden, approximately ½ hour.

Add remaining ingredients to roasting pan with roasted bones. Toss and place back in oven until vegetables are caramelized, approximately 20 minutes.

Place all ingredients from roasting pan in a pressure cooker.

Deglaze roasting pan with water, add to pressure cooker.

Cook on high pressure until lamb is fully cooked and flavours have developed, approximately 1 hour.

Remove lamb, set aside for personal use.

Reserve 1 tablespoon of liquid for Pearl Onion recipe.

Strain liquid into a medium Le Creuset Saucepa, reduce by 2/3 over medium heat. Keep warm until serving.

Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat.

In batches, sauté eggplant until golden, approximately 5-8 minutes. Season with salt and pepper, toss.

Add honey, toss to incorporate and cook until eggplant is caramelized.

Deglaze with sherry vinegar, toss and remove eggplant from pan.

Chop eggplant and place back in pan over medium-low heat. Add tomatoes to pan and toss.

Heat remaining olive oil in a small Le Creuset Sauté Pan, over medium heat. Add shallot, garlic and bay leaf, sweat until tender and translucent, approximately 5 minutes.

Add shallot mixture to eggplant mixture, season with curry powder, mix and set aside for assembly.

Tie spices in a sachet.

Heat butter and oil in a medium Le Creuset Sauté Pan over medium heat.

Add onions and spice sachet to pan. Add thyme, season with salt and sweat until onions are translucent and moisture has evaporated, about 10 minutes.

Add cream, mix and simmer until cream has reduced and onions are tender, approximately 20 minutes.

Remove thyme and sachet, place onion mixture in a blender and puree until smooth.

Strain Onion Puree in to a small pot over low heat until serving.

Heat olive oil in a medium sauté pan over medium-high heat. Add artichokes, season with salt and sauté until golden. Approximately 5-8 minutes.

Deglaze with white wine vinegar and white wine. Reduce until liquid has evaporated by ½.

Add chicken stock and lemon juice, stir.

Place black peppercorns, thyme and bay leaves in a sachet. Add to pan with artichokes and toss.

Place cartouche over pan, cook until artichokes are tender, approximately 10 minutes.

Remove pan from heat, cool artichokes in liquid.

Remove cooled artichokes from pan and quarter. Reserve cooking liquid.

Reheat Artichoke Barigoule in cooking liquid before serving.

Heat olive oil and butter in a medium sauté pan over medium-high heat.

Add pearl onions and sauté until caramelized.

Add reserved liquid from Lamb Jus recipe, cook until reduced.

Cook until liquid is a glaze consistency and onions are tender, approximately 10 minutes. Set aside for assembly.

Place cipollini onions in a Le Creuset 2.9 Litre Sauté Pan.

Add remaining ingredients to pan, reserving 1 tsp of butter. Simmer over medium-low heat until tender and liquid has reduced by 2/3, approximately 10-15 minutes.

Add remaining butter, toss to lightly glaze onions and set aside for assembly.

Place leeks in a Le Creuset 2.9 Litre Sauté Pan.

Add remaining ingredients to pan, reserving 1 tsp of butter. Simmer over medium-low heat until tender and liquid has reduced by 2/3, approximately 10-15 minutes.

Add remaining butter, toss to lightly glaze onions and set aside for assembly.

Place 2 tablespoons of Onion Puree on each plate.

Place 2 tablespoons of Eggplant Mixture beside Onion Puree.

Place 2 slices of Cannon of Lamb on top of Eggplant Mixture.

Place 1 Pearl Onion, 1 Mini Leek and 1 Cipollini beside Cannon of Lamb.

Place 1 piece of Artichoke Bourigole beside Cannon of Lamb.

Place 1 tablespoon of Lamb Jus around plate.

Garnish with chervil and serve.