Lamb with Artichokes and Potatoes in Avgolemono Sauce

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:

1. Cut the lamb into pieces, wash it, and place it in a colander to drain.
2. In a pot, heat the olive oil and sauté the lamb on all sides until browned.
3. Remove the lamb with a slotted spoon and set it aside in a bowl.
4. In the same oil, sauté the spring onions, regular onion, and garlic for 2 minutes.
5. Return the lamb to the pot, add the wine, bay leaves, and water.
6. Once it starts to boil, add the dill.
7. Lower the heat, cover the pot, and let it simmer for 1 hour.
8. 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):

1. Beat the egg whites until they turn white and frothy.
2. Then add the yolks and beat them as well.
3. Gradually add the lemon juice while stirring continuously.
4. Slowly add some broth from the lamb dish into the egg mixture, stirring well to prevent curdling.
5. 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!

Source is from DeliciousPath.com