Instructions: For the Marinade: Brown 18 lamb bones in a saucepan over medium heat. Add 2 quarts of veal stock and simmer over medium heat for 20 minutes. Strain out the bones and chill. Blend 6 tablespoons of infused veal stock with remaining ingredients. Reserve

For the Artichoke Salad: Blanch the asparagus tips in boiling salted water for 2 or 3 minutes. Shock cold in ice water. Mix with remaining ingredients and refrigerate for at least 6 hours.

For the Carpaccio: Sear the boneless American lamb loin on all sides in a very hot saute pan over very high heat. You want to brown all the edges while keeping the inside raw. Slice the lamb into 1/8-inch thick slices. Place each slice between two sheets of plastic wrap and pound very flat with a mallet or flat side of a large knife. Set in the freezer for 15 minutes before removing from the plastic.

For Presentation: Place 3 ounces of artichoke salad on a large white plate. Brush the marinade on four slices of carpaccio and arrange in a fan pattern on the artichoke salad. Garnish with basil infused olive oil, Parmesan curls, and cracked peppercorns.

This recipe yields 4 servings.

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