Lamb Steaks With Artichokes Recipe
Ingredients
| Leg lamb | 4 Ounce | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| 1/2 cup chopped prosciutto or ham | ||
| Onion | 1 Medium, chopped | |
| Dry white wine | 1 Cup (16 tbs) | |
| Tomato Paste | 1 Tablespoon | |
| Dried thyme | 1 Teaspoon | |
| 1 8 1/2-ounce can small artichoke hearts | ||
Directions
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.
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.
Chef
