Braised Lamb with Artichokes and Dill — Arnaki me Anginares
Lamb leg braised with artichoke hearts and dill in a light avgolemono sauce, a Peloponnese spring dish.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 450g lamb leg into 5cm chunks. Season with 1.25 tsp salt and 0.5 tsp pepper. Finely dice 1 large onion, mince 3 garlic cloves. Drain and halve 400g canned artichoke hearts. Separate 2 eggs. Chop 20g fresh dill. Measure 120ml white wine, 350ml stock, 4 tbsp lemon juice.
Sear
Heat 3 tbsp olive oil in a large pot over medium-high heat. Working in batches, sear seasoned lamb 3–4 minutes per side until deeply browned. Remove and set aside.
Saute
Reduce heat to medium. Add diced onion, cook 4–5 minutes until translucent. Stir in garlic, cook 1 minute until fragrant.
Braise
Pour in white wine, simmer 2 minutes until reduced by half. Return lamb to pot, add 350ml stock, bring to a low simmer. Cover, braise on low heat 40–45 minutes until lamb is tender. Add artichoke hearts, braise further 10 minutes until heated through.
Build
Whisk egg whites to soft peaks in a bowl. Whisk in yolks until combined. Slowly whisk in 4 tbsp lemon juice. Ladle 150ml hot braising liquid into eggs in a thin stream, whisking constantly to temper.
Finish
Pour tempered egg mixture back into the pot, stirring gently over very low heat 1–2 minutes without boiling. Stir in dill and plate with crusty bread alongside.
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