Recipes

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.