Artichokeslambandorzoavgolemono Recipes

LAMB WITH ARTICHOKES, LEMON AND OLIVES

Steps:

• For the lamb: Trim the lamb shoulder to remove all the fat and cube into medium size pieces. In a Dutch oven or large sauce pot heat the olive oil until hot and saute the onions until soft, about 3 to 4 minutes. Next, add the lamb pieces and cook for approximately 2 to 4 minutes. Add the saffron, pepper, parsley, bay leaves, 1 tablespoon cumin, and 1/3 teaspoon turmeric. Mix well and cook for an additional 5 minutes. Add the water, cover the pot, reduce the heat and simmer for 45 minutes to 1 hour. When the lamb is tender, transfer it to a separate casserole with a small amount of sauce to keep it warm. To the sauce add 1/2 cup green olives and allow the sauce to cook for 3 more minutes. Pour the sauce and artichokes over the lamb on the casserole plate and garnish the plate with fresh lemon slices as well as preserved lemon slices, and freshly chopped parsley. Serve immediately.
• For the Artichokes with Lemons and Olives: Heat the olive oil in a Dutch oven or stock pot, add onions, garlic, saffron, black pepper, cumin, salt and bay leaves, stir well and bring to a boil. Drain the artichokes from cold water and put in the casserole, cook for about 20 to 30 minutes. Then add olives, lemon juice and preserved lemon, reduce heat for another 10 minutes, and let simmer. Serve in a platter, pour lemon juice over artichokes and garnish with thin slices of lemon. Serve the artichokes as a vegetarian dish or as a garnish for lamb.

ARTICHOKES, LAMB, AND ORZO AVGOLEMONO

Steps:

• In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender.
• Drain fat from the meat and return the meat to pan.
• Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper.
• Bring to a boil, reduce heat, and cover.
• Simmer for 20 minutes.
• Add fresh or canned artichokes and simmer 10 minutes more, or till tender.
• Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling.
• Add pasta and reduce heat slightly.
• Boil for 5-8 minutes stirring occasionally.
• Immediately drain and return to warm pan; keep warm.
• In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth.
• Pour egg mixture into the lamb-artichoke mixture.
• Cook and stir over medium heat for 1 minute, or till thickened and bubbly.
• Cook and stir for 2 minutes more.
• Serve lamb mixture over hot cooked pasta.
• Garnish with parsley (optional).