Farm 88 Lamb Backstraps with Artichokes and Capers
Yield: 4
Tender and full of flavour, this Farm 88 lamb backstrap dish is a simple one-pan meal brought together with prosciutto, capers, artichokes, peas and white wine. Finished with fresh parsley, it creates a rich, rustic sauce that’s perfect served with roasted potatoes or crusty bread.
Ingredients
Instructions
- Cut the Farm 88 Lamb Back Strap across the grain into 2 cm wide strips.
- Heat oil in a fry pan or casserole dish over high heat and cook the Lamb stirring until nicely coloured, – season with salt and freshly ground Black Pepper, then 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 just give it a good brown, otherwise 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, add the Artichokes and the Peas 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. adjust as needed.
- 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 garnished with a little more Parsley.
Notes
Paul Recommends to serve with little oven-roasted potato squares for a crisp base that soaks up the rich sauce beautifully, adding both crunch and extra flavour to every bite.