Lamb With Artichokes

Preparation:

Preparation: Clean the artichokes, wet them with lemon juice, stew them with a drizzle of oil and a little water and season with salt. Salt the rack of lamb, brown it in a pan with the butter and the poached garlic. Brush it with chopped herbs and sprinkle with breadcrumbs. Finish cooking in the oven at 180 degrees after lining the protruding bones with aluminum foil. In the meantime, remove the outer fiber from the asparagus, blanch them, line them with the slices of lard and brown them in a pan. Accompany the lamb with asparagus and serve on a bed of artichokes.