• 500 g (1 lb) lamb neck fillet
  • 2 teaspoons plain flour
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 celery stick, thinly sliced
  • 150 ml (¼ pint) chicken stock or vegetable stock (see pages 16 and 190)
  • 2 garlic cloves, finely chopped
  • finely grated rind of 1 lemon
  • 4 tablespoons chopped parsley
  • 150 g (5 oz) shop-bought or homemade roasted artichokes, thinly sliced
  • 4 tablespoons double cream
  • salt and pepper

Trim any excess fat from the lamb and cut into thin slices. Season the flour with salt and pepper and use to coat the lamb. Heat half the oil in a large frying pan and fry the lamb, half at a time, until browned, draining each batch to a plate.

Gently fry the onion and celery in the remaining oil for 5 minutes until softened. Return the lamb to the pan and stir in the stock. Bring to the boil, then reduce the heat and simmer very gently for about 8 minutes until the lamb is cooked through.

Meanwhile, make the gremolata by mixing together the garlic, lemon rind and parsley.

Add the artichokes and cream to the pan and heat through for 2 minutes. Check the seasoning and serve sprinkled with the gremolata.

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