1 lamb rump (about 1 pound), cut into 3/4-inch cubes
1/4 cup olive oil
Pinch fresh rosemary needles
Pinch fresh thyme leaves, plus more to garnish
2 French shallots, diced
1 artichoke heart, sliced
1 purple carrot, sliced
1 yellow carrot, sliced
1 spring onion, sliced
1 tomato, diced
1 zucchini, sliced
1/3 cup lamb jus
1 tablespoon diced preserved lemon
1 tablespoon diced black olives
6 basil leaves, plus more to garnish
4 bread cones
6 edible flowers
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