Matthew Fort
from
Market Kitchen
Matthew Fort gently braises these baby vegetables in white wine to serve alongside the lemon infused fillet for a delectable summer dish
Matthew Fort gently braises these baby vegetables in white wine to serve alongside the lemon infused fillet for a delectable summer dish
Neck of lamb with artichokes
Method
2. Slice the lamb into 1-1.5cm pieces. Heat the oil in a frying pan until smoking. Fry the lamb, in batches if necessary, until brown on one side. Turn and brown on the other side. Remove from the pan with a slotted spoon, pour over the remaining lemon juice, season and keep warm.
3. Drain the artichoke pieces and pat dry with kitchen towel. Put them into the frying pan and let them sizzle for a minute or two, turning from time to time. Pour in the wine and cook at a gentle trot to allow it to evaporate just a bit, for approximately 15-20 minutes and cook the artichokes at the same time.
4. Plate up the artichokes and the lamb, alongside some sautéed new potatoes.
Prep:
15 min
Cook: 30 min
Cook: 30 min
Ingredients
8 baby artichokes or artichoke hearts2 Lemons, juice only
1kg neck lamb fillet
100ml Olive oil
250ml White wine
Sautéed new potatoes, to serve
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