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Greek Lamb with Artichokes | Tenderly Braised
(0)
80 min
Under an hour
Knuspr-Küche
Ein traditioneller griechischer Festtagsklassiker: Zart geschmorte Lammkeule trifft auf feine Artischockenherzen, frischen Dill und Lauchzwiebeln in einer samtig-aromatischen Zitronensauce.
Preparation method
Preparation
Pat the leg of lamb dry and cut it into bite-sized pieces of approx. 3-4 cm. Finely chop the yellow onion and garlic cloves. Wash the spring onions and slice them into rings. Drain the preserved artichoke hearts and cut them in half or quarters depending on their size. Finely chop the fresh dill. Wash the lemon in hot water, finely grate some zest, and squeeze out the juice.
Searing and braising the lamb
Heat 2 tbsp of extra virgin olive oil in a large, heavy roasting pot. Sear the lamb pieces in batches over high heat for 5-6 minutes until nicely browned all over. Season with fine table salt and ground black pepper, then set aside briefly on a plate.
Add the remaining olive oil to the same pot. Sauté the onion, garlic, and the pale parts of the spring onions over medium heat for 3 minutes until translucent. Return the lamb meat along with any roasting juices to the pot.
Chef's tip
For particularly tender results, braise the meat at a mild temperature. Add the artichoke hearts only towards the end of the cooking time so that they retain their shape and tender bite.
If you prefer the sauce even silkier, whisk 1 egg yolk with a little lemon juice and hot braising broth before serving, and stir it in as a classic avgolemono.
150 min
Under an hour
