Lamb Stew with Artichokes
Submitted by ecraig
Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.
YIELD
6 servingsPREP
30 minCOOK
12 hrsREADY
12 hrsThis is arnaki me anginares avgolemono, the Greek spring stew that traditionally appears on Easter tables. Cubed lamb braises gently with quartered onions and whole prepared artichokes until both are spoon-tender, then the broth gets transformed into avgolemono, the silky Greek egg-lemon sauce that ties the whole dish together.
The avgolemono is the trick that separates a good Greek stew from a great one. A beaten egg gets whisked with lemon juice, tempered slowly with hot broth, then stirred back into the pot over low heat. Done right, it thickens into a velvet sauce that coats the meat. Done wrong, it scrambles into a curdled mess. Low heat and constant stirring are how you stay on the right side.
Fresh artichokes are the proper move here. Trimming them takes patience: snap off the tough outer leaves, square-cut the remaining tops with scissors, and drop them into lemon water immediately to keep them from browning. The lemon acid also tenderizes the leaves as the stew braises.
Mint is the surprise Greek note that brightens the rich lamb. A teaspoon of chopped fresh mint stirred in halfway through cooking releases its perfume into the broth without disappearing entirely. Dried mint works in a pinch but lacks the same lift.
Pro Tips
- Brown the lamb in batches if your Dutch oven is small. Crowding steams the meat instead of browning it.
- Use lamb shoulder or leg cubes. Stew lamb labeled “stew” can be tough; shoulder breaks down properly over a long braise.
- Temper the egg gradually with several spoonfuls of broth, not just one. Insurance against scrambling.
- The total cook time in the directions reads 12 hours but should be 1 to 2 hours. Cook until the lamb is fork-tender.
Variations
- Add fresh dill along with the mint for a more traditional Greek flavor.
- Swap fresh artichokes for thawed frozen artichoke hearts if fresh aren’t available, adding them in the last 20 minutes.
- Serve over rice pilaf or with crusty bread to soak up the avgolemono.
Ingredients
Directions
Cube lamb.
Quarter onions.
In Dutch oven, quickly brown meat and onions in oil over medium high heat.
Lower heat and sprinkle flour into pan.
Stir until well blended.
Add salt and enough water to just cover meat.
Simmer, uncovered, until meat is half done.
Prepare artichokes by cutting off tops and removing small outer tough leaves.
With scissors, square cut each remaining leaf.
Place in cold water to which you have added a few drops of lemon juice.
Drain and stand them on meat.
Chop mint leaves and mix with lemon juice; spoon over artichokes.
Lightly salt.
Scatter chopped onions over artichokes and meat.
Cover tightly and simmer until artichokes and lamb are done, about 12 hours.
Remove artichokes and meat and arrange on platter.
Beat egg, add lemon juice and salt.
Add some broth and mix well.
Add back into remaining broth and cook over low heat until thickened, making sure you stir constantly.
Pour over meat and serve with Oriental sticky rice or noodles.
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