More Great Recipes: Dinner | Dinner Party | Lamb/Sheep | Main Dish

LAMB WITH ARTICHOKES


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 1/2 lb. boneless lamb, cut
into strips
juice of 2 lemons
2 Tbsp. vegetable oil
salt and pepper to taste
2 cans artichoke hearts, cut
in half or 12 small fresh,
cut into quarters or 2 pkg.
frozen artichokes,
defrosted and cut in half
Avgolemono Sauce:
2 eggs
juice of 1 lemon


Marinate the lamb in one tablespoon lemon juice for 2


hours. Drain meat and pat dry. Heat a skillet. Add one


tablespoon of oil. Add the lamb and stir-fry for 4 minutes.


Season with salt and pepper. In another skillet add the


artichokes. Saute in one tablespoon oil, then add water to


cover the artichokes. Measure the liquid. Add enough to make


one cup. Add the lamb to the artichokes and keep on a low


flame. Remove one cup of liquid. Beat egg whites until


frothy. Add yolks then remaining lemon juice. Then add cup of


liquid slowly, beating constantly. Pour the sauce into the


skillet and stir for 2 minutes over low heat. Serve with rice


pilaf.


Pairs Well With


Notes

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