Australian
Good Food Everyday
From
Good Food Everyday
season
1
episode
3
Lamb Backstraps with Artichokes and Capers
With
Gary Mehigan
SERVES
4
Ingredients
2 Tasman Farm 88 Lamb Backstraps
2 x 170g jars Marinated artichokes, drained
1 tbsp Capers
4 Spring Onions
90g Prosciutto, sliced into thin strips
¼ cup White Wine
¼ cup salt reduced Chicken Stock
½ cup chopped Parsley
1 cup frozen Peas
1–2 tbsp Olive Oil
Salt and Pepper, to taste
Method
Cut the Lamb Back Strap across the grain into 2cm 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. Do not cook the Lamb all the way through at this stage — just give it a good brown.
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) 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 seasoning as needed.
Scatter over the chopped Parsley, giving it a mix so that it combines through the sauce, and serve in a bowl garnished with a little more Parsley.
Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
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