• Cooking Time:
  • Servings:
  • Preparation Time:



  • 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.

Categories: Dinner  Dinner Party  Lamb/Sheep  Main Dish 
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