Lamb with artichokes and capers

SERVES 2

250 g–300 g (9 oz–10½ oz) lamb backstrap or loin fillet

olive oil

3 spring onions (scallions)

50 g (1¾ oz) prosciutto, slices cut into thin strips

1 tablespoon salted capers, drained and rinsed

3 tablespoons dry white wine

3 tablespoons chicken stock

340 g (11¾ oz) jar marinated artichoke hearts, drained and halved

1 handful of flat-leaf (Italian) parsley, leaves picked and half the parsley chopped

Cut the lamb into pieces about 3 cm (1¼ inches) long and 2 cm (¾ inch) wide. Heat a splash of olive oil in a frying pan over high heat and add the lamb. Season with salt and black pepper and cook until nicely coloured but not completely cooked, then remove from the pan and keep warm. As you are going to return the lamb to the pan with the other ingredients it is important not to cook the lamb all the way through at this stage or it will overcook and become tough when it is added to the sauce.

Add a little more oil to the pan if needed and, when hot, add the spring onions and prosciutto and fry until the spring onions are softened. Add the capers and heat through, then splash in the wine and stock. Bring to the boil, add the artichokes and simmer to reduce the sauce by half. Return the lamb (and any juices from the lamb) to the pan and let it warm through with the sauce for a few minutes, giving it all a good mix to combine the flavours. To finish, scatter over the chopped parsley and mix it in well so that it combines through the sauce and then serve in a bowl garnished with the remaining parsley.

This is a super simple, very tasty, rustic, Italian-style dish you will love.