a recipe from la maison bouffe

It's been 2 weeks since the end of Cannes Lions and if you're anything like the Gunners at Great Guns HQ you'll be craving food from La Maison Bouffe. 

Thankfully head chef Maria Elia has stepped in and given up one of her secret recipes from the week. 

Marinated Lamb, Feta Curd, Smashed Peas & Artichokes

(please scroll down for the recipe) 

Serves 4

400g trimmed lamb fillet

Pinch dried oregano

Drizzle of olive oil

4 tbsp clear honey

For the Peas and Artichokes

150g fresh peas (podded weight)*

1 large garlic clove

3 tbsp each of chopped mint and dill

5 tbsp olive oil/artichoke oil

100g feta crumbled (which is half of a 200g pkt)

Little freshly grated lemon zest

2 tbsp lemon juice

1 small jar of cooked and marinated artichoke hearts in Olive oil

Handful of pea shoots to garnish

Feta curd

100g feta cheese, crumbled

1 tbsp lemon juice

Pinch of dried mint

4 tbsp artichoke oil

To make the curd, place the feta, lemon juice, mint and oil in a blender and blitz until smooth season with black pepper, refrigerate until required.

Pre heat a griddle pan,

Rub lamb with a little oil, sea salt, pepper and oregano.

Sear lamb over medium heat for four to five minutes on either side, (or cooked to your liking) remove from griddle, drizzle with honey and leave to rest in a warm place.

In batches lightly crush the peas followed by the garlic in a pestle and mortar and transfer to bowl, add the mint and dill, crumbled feta, lemon zest, juice and artichoke oil. Season to taste.

Cut 6 artichokes into ¼’s lengthways and set aside.

Smear feta curd over plates, spoon over peas, slice lamb and divide evenly between plates, top with artichoke quarters and sprinkle with pea shoots, serve drizzled with extra virgin olive or infused lemon oil.

*If the peas are quite large, blanch for a minute in boiling salted water, refresh in ice cold water, drain and then crush.

This dish is absolutely stunning and a great one to whip up for your own little Maison Bouffe evening. 

You can find this recipe and loads more in Maria's new book 'Smashing Plates' 

Maria is also featured chef of the month in Waitrose Kitchen magazine, where you can find loads more of her recipes.  

We hope you enjoy the recipe, leave us a comment if you try it out! 

@greatgunstv