Ingredients:
- 1.5 kg lamb
- 10 artichokes
- 1 onion, finely chopped
- 5 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 bunch of dill, finely chopped
- 2 tablespoons olive oil
- 50 g white wine
- 150 g water
- 2 bay leaves
- Salt
- Pepper
- 2 eggs
- Juice of 1 lemon
Instructions:
- Cut the lamb into pieces, wash it, and place it in a colander to drain.
- In a pot, heat the olive oil and sauté the lamb on all sides until browned.
- Remove the lamb with a slotted spoon and set it aside in a bowl.
- In the same oil, sauté the spring onions, regular onion, and garlic for 2 minutes.
- Return the lamb to the pot, add the wine, bay leaves, and water.
- Once it starts to boil, add the dill.
- Lower the heat, cover the pot, and let it simmer for 1 hour.
- After 1 hour, add the potatoes and artichokes. Cover the pot again and simmer for another 20 minutes, just enough for the artichokes and potatoes to cook. If needed, add a bit more water.
For the Avgolemono (Egg-Lemon Sauce):
- Beat the egg whites until they turn white and frothy.
- Then add the yolks and beat them as well.
- Gradually add the lemon juice while stirring continuously.
- Slowly add some broth from the lamb dish into the egg mixture, stirring well to prevent curdling.
- Pour the egg-lemon mixture over the dish and gently shake the pot in a circular motion to distribute the sauce evenly.
Your lamb with artichokes and potatoes in avgolemono sauce is ready to serve!