Lamb with artichokes avgolemono

Lamb with artichokes avgolemono

Ingredients

• 2 kg lamb, leg or shoulder cut into portions
• 12 artichokes frozen or fresh when in season
• 1/2 cup olive oil
• 8 fresh onions, finely chopped
• 1 onion dry chopped
• 2 cloves of garlic, finely chopped
• 1 glass of white wine
• 1 bunch of dill
• salt
• black pepper
• thyme
• For the avgolemono
• 2 eggs (yolks separated from whites)
• 2 lemons juice and zest
• 2 tablespoons of cornflour

Directions

1. If you use fresh artichokes, clean them.
2. Heat half the olive oil in a wide saucepan and add the pieces of meat. After browning them on all sides, take them out on a plate at the end.
3. Add the onions, onion and garlic to the same oil and saute them lightly until translucent. Return the meat to the pot, sprinkle with the thyme, season with salt and pepper, stir for a while to combine the aromas and extinguish with the wine.
4. After the alcohol has evaporated, add hot water to the pot so as not to interrupt the boil, and after it reaches a strong boil, lower the heat and simmer the food for an hour and a half or until very tender.
5. Then add the artichokes to the pot. Season with salt and pepper and sprinkle with half the dill. If necessary, add a little more hot water, the rest of the olive oil and boil for another half hour or until the artichokes are also cooked and the food is left with about a cup and a half of juice.
6. Prepare the eggnog: In a bowl, beat the egg whites with a whisk until they become a stiff meringue. Add the flecks, continuing to beat until incorporated. Add the lemon little by little in a continuous stream, continuing to beat.
7. Take a spoonful of juice from the pot and pour it into the egg and lemon, beating with the wire. Pour the egg lemon over the food, and stir so that it goes everywhere, remove it from the heat. Allow the food to cool slightly before serving hot on plates, sprinkling with extra chopped dill and lemon zest.