Seared Lamb alla Romana

• 1/4 cup chopped sun-dried tomatoes in oil, drained
• 3 garlic cloves, sliced
• 4 anchovy fillets, drained
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon crushed red pepper
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 1 1/2 pounds tender lamb leg meat, cut into 1-inch cubes
• 1 cup frozen artichoke heartsthawed, drained and cut into 1-inch pieces (optional)
• 2 tablespoons chopped fresh flat-leaf parsley (optional)

1. In a food processor, combine the sun-dried tomatoes, garlic, anchovies, rosemary, crushed red pepper, 1/2 teaspoon of salt and a large pinch of black pepper.
2. Process to a coarse paste.
3. Add the wine and process to blend.
4. Scrape the sauce into a small bowl.
5. In a large nonreactive skillet, heat the olive oil.
6. Add the lamb to the skillet in 2 batches and season with salt and black pepper.
7. Brown the lamb on all sides over high heat, about 5 minutes; as each batch is done, remove it to a plate.
8. When all of the meat is browned, return it to the skillet and add the artichokes, if using.
9. Pour the sauce over the lamb and artichokes, stir well and cook for 1 minute.
10. Season with salt and black pepper, sprinkle with the parsley, if using, and serve immediately.

tomatoes, garlic, anchovy, fresh rosemary, red pepper, kosher salt, white wine, olive oil, meat, flatleaf parsley

Taken from www.foodandwine.com/recipes/seared-lamb-alla-romana (may not work)