Baby Lamb and Artichoke Fricassee
Published June 10, 1995
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
3 tablespoons olive oil
3 cloves garlic, peeled and left whole
2 pounds boned and trimmed leg of baby lamb, cut into 1 ½-inch pieces
¾ cup white wine
10 fresh artichoke hearts, quartered
1 ½ cups hot chicken broth, homemade or low-sodium canned
½ cup chopped Italian parsley
2 ½ teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 egg yolks
¼ teaspoon fresh lemon juice
Nutritional analysis per serving (4 servings)
41 grams carbs; 230 milligrams cholesterol; 817 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 17 grams saturated fat; 46 grams fat; 18 grams fiber; 1656 milligrams sodium; 56 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
In a small bowl, whisk together the egg yolks and lemon juice. Gradually whisk in ¼ 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.
Private Notes