Lamb And Artichoke Stew (Greek) Recipe

Name: Lamb And Artichoke Stew (Greek)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boned spring lamb; 12 -16 artichokes; 2 tablespoons minced fresh dill; 2 lemons, juice of, plus; 1 lemon, sliced, and; 1 lemon, zest of, grated; 3 -4 tablespoons extra virgin olive oil; 1 medium onion, minced; 5 spring onions, minced; 1 cup meat stock, hot, plus; 2 tablespoons meat stock, hot; salt, freshly ground pepper to taste; 1 egg; 1 egg yolk; 1 1/2 teaspoons cornflour

Servings: persons

1 1/2 lbs boned spring lamb
12 -16 artichokes
2 tablespoons minced fresh dill
2 lemons, juice of, plus
1 lemon, sliced, and
1 lemon, zest of, grated
3 -4 tablespoons extra virgin olive oil
1 medium onion, minced
5 spring onions, minced
1 cup meat stock, hot, plus
2 tablespoons meat stock, hot
salt, freshly ground pepper to taste
1 egg
1 egg yolk
1 1/2 teaspoons cornflour

1
Cut the lamb into 1 inch pieces.
2
Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
3
Slice each artichoke heart in half.
4
Pour the oil into a large saucepan and, over medium heat, saute the onion until translucent, about 5 minutes.
5
Add the spring onions and cook for 3-4 minutes.
6
Increase the heat to high and add the meat.
7
Brown the meat until it becomes a rich, dark colour.
8
Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
9
Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
10
Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
11
Turn off heat.
12
In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
13
With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
14
When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.

1332

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 lbs boned spring lamb, 12 -16 artichokes, 2 tablespoons minced fresh dill, 2 lemons, juice of, plus, and more.

Yes, Lamb And Artichoke Stew (Greek) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb And Artichoke Stew (Greek)

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