In a mixing bowl, combine the lamb, 1 tablespoon of the oil, the rosemary, thyme and a pinch of salt. Marinate for 10 minutes.
In a smoking hot wok, add the remaining 3 tablespoons of the oil followed by the lamb. Wok toss for 1 minute, then add the artichoke, carrots, spring onion, tomato and zucchini, tossing as you add them, and cook for 1 minute more.
Add the jus, lemon and olives, and keep tossing for 1 minute, then finish with the basil. Turn off the heat, then scoop the lamb mixture into the cones. Garnish with the edible flowers and any remaining jus from the pan, and then serve.
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