Recipe

Lamb backstraps with lemon, artichoke and thyme

A quick and easy dish that is still full of big flavours.

  • 30 mins cooking
  • Serves 4, Makes 2 Cup
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Ingredients

Lamb backstraps with lemon, artichoke and thyme
  • 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

Lamb backstraps with lemon, artichoke and thyme
  • 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.

Notes

For a less tangy sauce, reduce the amount of lemon juice.

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