Start to finish: 1 hour 40 minutes (20 minutes active) Servings: 4 3 tablespoons finely chopped fresh rosemary leaves, divided 2 cloves garlic, minced Kosher salt and ground black pepper 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 1 pound lamb steaks cut from the leg (preferably about 3/4-inch thick) 1 cup artichoke hearts, patted dry and chopped (frozen is best) 1 cup low-sodium chicken broth 1 large egg yolk 1 tablespoon fresh lemon juice 1 tablespoon cornstarch Set aside 1 teaspoon of the chopped rosemary. In a wide, shallow bowl combine the remaining rosemary, the garlic, 1/2 teaspoon of salt and 1 tablespoon of the olive oil. Add the lamb and coat it well on all sides with the herb mixture.