Lamb Backstraps with Lemon, Artichoke and Thyme
A quick and easy dish that is full of big flavours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 30 grams butter
- 2 tablespoons plain flour
- 1 cup (250ml) chicken stock
- 1 tablespoon olive oil
- 600 grams lamb backstraps
- 1/2 cup (125ml) dry white wine
- 2 teaspoons finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 100 grams drained artichoke hearts, quartered
- 2 teaspoons finely chopped fresh thyme
- 1/2 cup (125ml) cream
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