NewburyportNews.com, Newburyport, MA

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March 27, 2013

Cut the fat, keep the flavor with Easter lamb

(Continued)

But egg-lemon sauces can be tricky because the sauce is thickened only by the egg. If you don’t cook it enough, the sauce won’t thicken. If you cook it too much, the eggs scramble. So I stabilized the sauce by adding cornstarch, which makes it creamy and curdless, and allowed me to keep it hot over low heat without any worries.

I finished the sauce with chopped baby artichokes since artichokes and lemon are such a happy pair. I like frozen artichokes because there’s no salt or oil added to them. Then I caramelized them under the broiler for a few minutes to concentrate their flavor. Of course, if you have the time and inclination to prep and cook fresh baby artichokes, please go ahead.

How to serve this dish? One of our problems these days is what is delicately referred to as portion control. Less delicately, we eat too much. My strategy is to present protein on a plate so that it looks plentiful, even though the portion isn’t huge. In this case, 4 ounces of sliced steak, fanned out a bit, looks like more than 4 ounces of an unsliced steak.

Let the steaks rest before you slice them so that they’re nice and juicy. And remember to add the juice from the plate with the resting lamb to the sauce, which will marry the two. Every bite’s a winner.

GRILLED LAMB STEAKS WITH ARTICHOKE LEMON SAUCE

Start to finish: 1 hour 40 minutes (20 minutes active)

Servings: 4

3 tablespoons finely chopped fresh rosemary leaves, divided

2 cloves garlic, minced

Kosher salt and ground black pepper

1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided

1 pound lamb steaks cut from the leg (preferably about 3/4-inch thick)

1 cup artichoke hearts, patted dry and chopped (frozen is best)

1 cup low-sodium chicken broth

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