1.Heat butter in small saucepan; add flour, cook, stirring, until mixture bubbles and thickens. Gradually add stock; stirring, until mixture boils and thickens.
2.Heat oil in large frying pan; cook lamb, in batches, until cooked as desired.
3.Deglaze pan with wine, add stock mixture, rind, juice, artichoke, thyme and cream; bring to a boil. Simmer about 5 minutes or until sauce thickens slightly.
For a less tangy sauce, reduce the amount of lemon juice.Note