Menu Timeline

Up to one day ahead:

• Make the crostini.
• Make the fava bean purée and refrigerate.

In the morning:

• Rinse and hull the strawberries; slice them if you like.
• Make the sabayon and refrigerate.
• Assemble the fennel/potato casserole.

Two hours before dinner:

• Preheat the oven to 375°F.
• Sear the leg of lamb.
• Make the dried-cherry crust and spread it over the leg of lamb.
• Take the fava purée out of the fridge to come to room temperature.

90 minutes before dinner:

• Put the lamb and the fennel/potato casserole into the oven to roast. (If you have two ovens, bake the casserole separately at 400°F.)
• Trim the artichokes down to their bottoms and keep them submerged in a bowl of lemon water to prevent browning.

40 minutes before dinner:

• Cook the artichokes with peas & prosciutto.
• Spoon the fava purée onto crostini, garnish, and serve.

20 minutes before dinner:

• Remove the lamb from the oven (the fennel may need a few more minutes), tent with foil, and let rest.
• Make the pan sauce for the lamb.
• Carve the lamb and serve the meal.

After dinner:

• Divide the strawberries into dessert glasses or bowls, spoon the sabayon over them, garnish and serve.