1.Preheat oven to 200°C (180°C fan forced).
2.Combine 1 tablespoon of the oil with rosemary in a large bowl, season with pepper. Add lamb, toss to coat.
3.Heat a medium frying pan over a high heat, cook lamb until browned all over. Transfer to a small baking dish, roast 30 minutes or until done as desired. Cover with foil, rest 10 minutes. Slice thinly.
4.Meanwhile, make herb dressing. Combine ingredients in a bowl, season to taste.
5.Bring a large saucepan of salted water to the boil. Cook broad beans for 1 minute, drain. Peel outer skins from beans.
6.Place beans in a medium bowl with artichokes, juice and remaining oil, toss gently to combine. Season to taste.
7.Place lamb on a warm platter with beans and artichokes. Serve lamb drizzled with dressing.
You can buy artichoke quarters from most delicatessens. You could use steamed broccolini if artichokes are not available. If fresh broad beans are not available, buy them frozen.Note