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Categories:
olive oil garlic baby lamb white wine fresh artichoke hearts chicken broth Italian parsley kosher salt freshly ground pepper egg yolks lemon juice
Viewed: 38 - Published at: 4 years agoIngredients
- 3 tablespoons olive oil
- 3 cloves garlic, peeled and left whole
- 2 pounds boned and trimmed leg of baby lamb, cut into 1 1/2-inch pieces
- 3/4 cup white wine
- 10 fresh artichoke hearts, quartered
- 1 1/2 cups hot chicken broth, homemade or low-sodium canned
- 1/2 cup chopped Italian parsley
- 2 1/2 teaspoons kosher salt, plus more to taste
- Freshly ground pepper to taste
- 2 egg yolks
- 1/4 teaspoon fresh lemon juice
Method
- Heat the olive oil in a large skillet over medium-low heat.
- Add the garlic and cook until golden and fragrant, about 2 minutes.
- Remove and discard the garlic.
- Add the lamb to the skillet and saute until browned, about 5 minutes.
- Add the wine and simmer slowly until most of the liquid has evaporated, about 30 minutes.
- Add the artichokes and cook for 3 minutes.
- Add the hot broth, partially cover the pan and simmer slowly until the lamb and artichokes are tender, about 30 minutes.
- Stir in the parsley, salt and pepper.
- In a small bowl, whisk together the egg yolks and lemon juice.
- Gradually whisk in 1/4 cup of the hot cooking liquid.
- Stirring constantly, pour the egg mixture into the skillet.
- Remove from the heat and season with additional salt and pepper if needed.
- Divide among 4 plates and serve.
