Greek cuisine · Meat & Kebab

Lamb with Artichokes Avgolemono

Lamb shoulder slow-braised with artichoke hearts and dill, finished with a frothy egg-lemon sauce.

Ingredients · for 4 servings

• 1 kg lamb shoulder (boneless)
• 8 artichoke hearts (fresh or frozen)
• 2 onions
• 4 spring onions
• 1 bunch dill
• 3 eggs
• 2 lemons
• 100 ml dry white wine
• 4 tbsp olive oil
• 1 tbsp flour
• Salt, pepper

Instructions

1. Cut the lamb shoulder into 4 cm pieces and pat dry, finely dice the onions, cut the spring onions into rings and roughly chop the dill.
2. Heat the olive oil in a heavy pot and sear the lamb pieces in batches on all sides for 4–5 min each, until dark brown; then salt and pepper.
3. Add the onions and spring onions, sauté until translucent for 4 min, deglaze with white wine and let it cook down for 2 min.
4. Top up with 400 ml hot water and braise, covered, over low heat for 60 min, until the meat gives under pressure.
5. Halve the artichoke hearts, drizzle with the juice of half a lemon and cook with half the dill for another 20 min until tender; then remove the pot from the heat.
6. Whip the eggs with the flour and the juice of 1.5 lemons until frothy, ladle in hot broth while stirring constantly, pour everything back into the pot and swirl without further boiling – sprinkle with the remaining dill and serve immediately.