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Lamb Steaks With Artichokes

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  Leg lamb 32 Ounce (Four Pieces, About 8 Ounces Each About 3/4 Inch Thick, Cut From Leg)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.

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