Grilled Lamb Steaks with Artichoke Lemon Sauce

Someone once said, Spring is the season of love and lamb and we at Food Lover’s Market agree wholeheartedly. In this recipe, we use lamb rump steaks which we grill very simply and top with a delicious creamy lemon sauce for a rich and satisfying meal perfect for both Spring and those you love. And the additon of artichokes elevates the taste to sublime. If you prefer to use lamb leg chops, this will be just as delicious.


Cooking Methods

  • Braising
  • Frying

Prep Time

10 minutes

Cooking Time

35 minutes



    6 lamb rump steaks
    Food Lover’s Himalayan Sea Salt & Black Peppercorns, freshly ground
    45ml Food Lover’s Extra Virgin Olive Oil
    30ml butter

Artichoke Lemon Sauce

    1 x 400g can or bottle artichoke hearts, drained and sliced
    30ml cake flour
    40g butter
    60ml dry white wine (or stock)
    250ml chicken stock
    90ml lemon juice
    125ml milk
    250ml cream
    125ml grated Parmesan or Grana Padano cheese
    parsley, if desired



    Heat olive oil and butter in a saucepan. Season lamb steaks with salt and pepper as preferred.
    Fry steaks, turning periodically, until the lamb is cooked but still slightly pink inside. Remove from heat.

Artichoke Lemon Sauce

    Make a roux by melting butter in saucepan and adding flour to make a paste.
    Slowly stir in wine, stock and lemon juice, ensuring no lumps form.
    Add milk and cook until liquid is thickened and smooth; turn heat down and add artichoke hearts, grated cheese and cream. Stir gently until cheese melts and sauce thickens; toss in chopped parsley if using.
    Serve lamb steaks with sauce poured over the top.
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