Herb Crusted American Lamb with Crispy Artichokes & Potatoes

Ingredients

For the Artichokes and Potatoes

1 lb baby artichokes

4 Yukon gold potatoes; cut in half

4 quarts quarts water

1 lemon; cut in half

3/4 cup salt

1 cup white wine

2 bay leaves

4 sprigs of thyme

2 cloves garlic; crushed

4 lemon peel strips; from one lemon

2 tbsp extra virgin olive oil

kosher slat for seasoning

fresh cracked black pepper

fresh chopped chives

For the Garlic Aioli

1 cup mayonnaise

1 lemon; juiced

2 tbsp garlic; finely minced

salt and pepper; to taste

For the Herb Crusted Lamb

2 lb American rack of lamb

2 tbsp Dijon mustard

1 tbsp honey

3 tbsp butter; room temperature

1 tbsp fresh rosemary; chopped

1 tbsp fresh thyme; chopped

1 tbsp garlic; minced

2 tbsp panko breadcrumbs