Clean the loin of lamb, leaving it whole.
 
Flavor the lamb with Academia Barilla Sapori Italiani and allow it to marinate at least one hour.
 
To clean the artichokes, cut them in half, and then julienne style (cut them into short, thin strips). Place them in the pan with a little Academia Barilla IGP Toscano Extra Virgin Olive Oil and sauté until tender. Once the artichokes are done, add the chopped garlic and mint; mix gently.

Brown the lamb in the pan with some Academia Barilla IGP Toscano Extra Virgin Olive Oil, and then put it in the oven until it is finished cooking (approximately 10 minutes). Just before the lamb is finished, degrease and douse with Academia Barilla Balsamic Vinegar of Modena. Once the lamb is finished cooking, let it rest for a few minutes.

Place the cooked artichokes in the center of a dish.
    
Slice the lamb, following the line of the ribs, and place them on top of the artichokes. Drizzle it slightly with the Academia Barilla Balsamic Vinegar of Modena. remaining in the pan and the flavorful Academia Barilla IGP Toscano Extra Virgin Olive Oil and serve.

Check out our video below for more preparation details!