In my Tuscan family, lamb is only ever prepared one way: crumbed, deep fried and squirted with a lemon wedge, often eaten together with quarters of carefully cleaned artichokes that have dipped in batter and deep fried too. (Lamb and artichokes are a classic pairing because both appear in spring.) This makes a quick, simple and delicious meal just on its own with lemon wedges and a bright salad.

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