Tender cubes of lamb in a creamy wine sauce, Lamb with Artichokes is a superb dish for a dinner party. Serve with boiled rice, tomato salad and, to drink, a well-chilled Chablis wine.
2 lb. boned leg of lamb, cut into
1 teaspoon salt
½ teaspoon black pepper
2 oz. butter
5 fl. oz. white wine
8 artichoke hearts, diced
1 tablespoon beurre manie
5 fl. oz. double cream
Sprinkle the lamb cubes with the salt and pepper.
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the lamb cubes and fry for 15 to 20 minutes, turning frequently, or until they are cooked.
With a slotted spoon, transfer the lamb to a warmed serving dish and keep hot while you prepare the sauce.
Pour the wine into the pan and bring to the boil, stirring constantly. Add the artichoke hearts and stir in the beurre manic. Continue stirring until the sauce is smooth and thick.
Stir in the cream and heat through for 3 minutes, until the sauce is hot but not boiling.
Remove the pan from the heat and pour the sauce over the lamb. Serve at once.