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Sauce for Lamb Steak

Artichoke, lemon and thyme give a fabulous flavour to this sauce; it goes perfectly with lamb at Easter time. Serve the meat with the sauce, mashed potatoes and a salad.

  • 6 servings


  • Lamb Juice/Jelly
  • 50 ml Cooking Cream
  • 3 tbsp Beef Stock
  • 2 Jars of Artichoke Hearts
  • 1 tbsp Chopped Fresh Thyme
  • 1 Pinch Salt
  • 1 Pinch Black Pepper
  • Zest and Juice of 1 Lemon


Step 1

Cook the juice/jelly from the lamb with the cream and stock in a pan for about 5 minutes.

Step 2

Add the drained artichokes, thyme and lemon. Cook for another 3-5 minutes.

Step 3

Season with salt and pepper. Serve with the lamb steak.