Lamb And Artichoke Stew (greek)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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, sauté 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.