Lamb fricassee with artichokes
 
Prep time
Cook time
Total time
 
A rustic lamb fricassee with tender chunks of lamb, greens, artichokes and a delicious Greek avgolemono sauce is a hearty stew for a cold winter night.
Author:
Recipe type: Main
Cuisine: Greek
Serves: 6-8 servings
Ingredients
  • 2½ pounds boned leg of lamb, trimmed and cut into 1½ inch pieces
  • 1 large onion, peeled and finely sliced
  • 5 cloves of garlic, peeled and finely chopped
  • 2 bunches of scallions, trimmed and finely sliced
  • 1 large head of romaine lettuce, washed and finely shredded
  • A small bunch of fresh dill, finely chopped
  • 1 bag of frozen artichoke hearts, thawed and drained
  • ¼ cup Greek yogurt
For the avgolemono sauce
  • 2 eggs, lightly beaten
  • Juice of 1 lemon, or more to taste
Instructions
  1. Season the lamb with salt.
  2. Heat a large Dutch oven over medium heat and cook the lamb in batches until brown all over. Transfer to a plate.
  3. Add the onions, garlic and scallions to the pan and cook until softened, but not browned, about 10 minutes. Return the meat to the pan.
  4. Stir in the lettuce and all but a couple teaspoons of the dill and cook until the lettuce has wilted. Season with salt and pepper and add water just to cover the meat.
  5. Reduce heat to low, cover, and cook at a low simmer for 1½ to 2 hours.
  6. Add the artichokes and cook uncovered for 30 minutes more.
  7. Whisk together the eggs and lemon juice.
  8. Remove the stew from the heat and stir in the yogurt, then stir in the avgolemono. Don't over stir or the eggs will set.
  9. Check the seasoning and add more lemon juice, salt and pepper as needed.
  10. Sprinkle the reserved dill over the top and serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/lamb-fricassee-artichokes/