Name: Lamb backstraps with lemon, artichoke and thyme
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 30 gram butter; 2 tablespoon plain flour; 1 cup (250ml) chicken stock; 1 tablespoon olive oil; 600 gram lamb backstraps; 1/2 cup (125ml) dry white wine; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 100 gram drained artichoke hearts, quartered; 2 teaspoon finely chopped fresh thyme; 1/2 cup (125ml) cream

Ingredients

30 gram butter

2 tablespoon plain flour

1 cup (250ml) chicken stock

1 tablespoon olive oil

600 gram lamb backstraps

1/2 cup (125ml) dry white wine

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

100 gram drained artichoke hearts, quartered

2 teaspoon finely chopped fresh thyme

1/2 cup (125ml) cream

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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