Enjoy this tasty lamb dish by celebrity chef, Paul Mercurio.
Cut the lamb back strap into pieces about 3 cm long and 2 cm wide, heat oil in a fry pan and cook the lamb – season with salt and freshly ground black pepper, until nicely coloured but not quite cooked – remove from the pan and keep warm.
As you are going to add the lamb back into the pan with the other ingredients it is important to not cook the lamb all the way through during this first part of cooking other wise when you add it back into the sauce it will over cook and be tough.
Add a little more oil to the pan if needed and when hot add the spring onions and prosciutto fry until the spring onions are softened.
Add the capers and heat through then add the wine and the stock, bring to the boil add the quartered artichoke and simmer to reduce the sauce down by half.
Add the lamb (and any juices from the lamb) back in and let it warm through with the sauce for a few minutes giving it all a good mix to combine the flavours.
Lastly scatter over some of the chopped parsley giving it a mix so that it combines through the sauce and then serve in a bowl garnish with a little more parsley.
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