"This dish was so good, it made a lamb fan out of my husband."

2 1/2 lbs. boned leg of lamb (about 5 lbs. with bone), cut into 1 1/2 inch cubes
Salt and freshly ground pepper
Ground oregano
3 tbsp. olive oil (or more)
6 garlic cloves, minced
2 tbsp. fresh lemon juice
1/2 c. lamb or beef stock
18 artichoke hearts, halved
8 tbsp. (1 stick) unsalted butter
Chopped fresh parsley (garnish)

Sprinkle lamb generously with salt, pepper and oregano. Heat oil in large skillet over medium-high heat until haze forms. Add lamb in batches and brown well on all sides, adding more oil if necessary. Transfer lamb to platter and keep warm.

Add garlic to pan and saute briefly. Pour off all but thin film of oil. Add lemon juice to skillet and boil briskly over high heat, scraping up any browned bits clinging to bottom of pan. Stir in stock and artichokes. Continue cooking until sauce is reduced to glaze. Return lamb to skillet, tossing gently to coat with sauce. Stir in butter 1 tablespoon at a time until sauce is desired consistency. Sprinkle mixture with parsley and toss gently. Transfer to heated platter and serve immediately. 6 servings.