Lamb Tenderloin With Lemon, Artichoke And Thyme

• 2 1/2 tbsp butter
• 2 tbsp flour
• 1 cup chicken stock
• 1 tbsp olive oil
• 1 (1 1/4 lb) lamb tenderloin, sliced
• 1/2 cup dry white wine
• 2 tsp finely grated lemon zest
• 1/4 cup lemon juice
• 3.5 oz drained artichoke hearts, quartered
• 2 tsp finely chopped fresh thyme leaves
• 1/2 cup heavy cream

1. Heat butter in a small saucepan over medium heat. Add flour and cook, stirring, until nutty. Gradually add stock and stir until mixture boils and thickens.
2. Meanwhile, heat oil in a large frying pan over high heat. Working in batches, cook lamb until seared on both sides and cooked to your liking. Set lamb aside.
3. Deglaze pan with wine, scraping up browned bits. Add white sauce, lemon zest, lemon juice, artichoke hearts, thyme and cream. Bring to a boil then reduce heat and simmer for 5 mins, or until sauce thickens slightly. Serve with lamb.

butter, flour, chicken stock, olive oil, lamb tenderloin, white wine, lemon zest, lemon juice, thyme, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/37371 (may not work)