Lamb Steaks With Artichokes
|Leg lamb||32 Ounce (Four Pieces, About 8 Ounces Each About 3/4 Inch Thick, Cut From Leg)|
|Olive oil||2 Tablespoon|
|Chopped prosciutto/Chopped ham||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Dry white wine||1 Cup (16 tbs)|
|Tomato paste||1 Tablespoon|
|Dried thyme||1 Teaspoon|
|Canned small artichoke hearts||8 1⁄2 Ounce (1 Can)|
1. Trim excess fat from steaks. Season with salt and pepper.
2. In a nonreactive large skillet or flameproof casserole, heat olive oil over medium-high heat. Add lamb steaks and cook, turning once, 3 to 4 minutes, until lightly browned on both sides. Add prosciutto or ham, onion, wine, tomato paste, and thyme. Bring to a boil, reduce heat to low, cover, and cook for 25 minutes, or until lamb is tender. Add artichoke hearts and simmer 3 minutes longer. Season with additional salt and pepper.