📝 About This Recipe
This quintessential Greek spring delicacy brings together succulent pieces of lamb and tender artichoke hearts in a velvety, citrusy Avgolemono sauce. Rooted in the culinary traditions of the Aegean islands and the Peloponnese, it is a celebration of seasonal freshness and the bright, herbal notes of dill. The marriage of the rich meat with the tangy lemon and silky egg creates a sophisticated flavor profile that is both comforting and incredibly elegant.
🥗 Ingredients
The Meat and Braise
- 2.2 lbs Lamb shoulder or leg (boneless, cut into 2-inch chunks)
- 1/2 cup Extra virgin olive oil (Greek Koroneiki variety preferred)
- 1 large Yellow onion (finely chopped)
- 4-5 pieces Spring onions (scallions) (white and light green parts, sliced)
- 1 bunch Fresh dill (finely chopped, divided)
- 1/2 cup Dry white wine (like Assyrtiko or Pinot Grigio)
- 2-3 cups Hot water (or light vegetable stock)
- to taste Salt
- to taste Black pepper (freshly cracked)
The Vegetables
- 8-10 pieces Artichoke hearts (fresh, frozen, or canned in brine (drained))
- 1 tablespoon Lemon juice (to keep artichokes from browning if using fresh)
Avgolemono Sauce (Egg-Lemon)
- 2 large Eggs (at room temperature)
- 2 pieces Lemons (juiced)
- 1 teaspoon Cornstarch (optional, for a slightly thicker sauce)
👨🍳 Instructions
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1
Pat the lamb pieces dry with paper towels and season them generously with salt and freshly cracked black pepper.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat until shimmering. Brown the lamb in batches to avoid crowding, searing until a golden-brown crust forms on all sides (about 8-10 minutes total).
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3
Remove the lamb from the pot and set aside. In the same oil, add the chopped yellow onion and spring onions. Sauté for 5 minutes until softened and translucent.
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4
Return the lamb to the pot and pour in the white wine. Use a wooden spoon to scrape up the flavorful browned bits (fond) from the bottom of the pot. Let the wine reduce by half.
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5
Add half of the chopped dill and enough hot water or stock to just barely cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for 50-60 minutes or until the lamb is nearly tender.
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6
While the lamb simmers, prepare the artichokes. If using fresh, trim them down to the hearts; if using frozen, thaw them slightly. Cut large artichoke hearts in half.
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7
Add the artichokes and the remaining dill to the pot. Cover and continue to simmer for another 20-25 minutes until both the lamb and artichokes are melt-in-your-mouth tender.
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8
Once cooked, turn off the heat. There should be about 1 to 1.5 cups of liquid left in the pot. If there is too much, simmer uncovered for a few minutes to reduce.
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9
Prepare the Avgolemono: In a medium bowl, whisk the eggs vigorously until frothy. Slowly whisk in the lemon juice (and cornstarch, if using).
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10
The Tempering Step: This is crucial. Slowly ladle about 2 cups of the hot cooking liquid from the pot into the egg-lemon mixture in a thin stream, whisking constantly to prevent the eggs from curdling.
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11
Pour the tempered egg-lemon mixture back into the pot. Hold the handles of the pot and shake/swirl it gently to incorporate the sauce; do not stir with a spoon to avoid breaking the delicate artichokes.
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12
Place the pot back on very low heat for 1-2 minutes, stirring gently until the sauce thickens slightly and coats the back of a spoon. Do not let it boil, or the sauce will break.
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13
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Let the dish rest for 10 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always use room temperature eggs for the Avgolemono to minimize the risk of curdling. If you use fresh artichokes, keep them in 'acidulated water' (water with lemon) until ready to cook so they don't turn black. Don't skimp on the dill; it is the signature herb that gives this dish its bright, spring-like character. For the best results, use a high-quality Greek olive oil, as it forms the base of the braising liquid. If the sauce is too thin, you can add an extra egg yolk to the Avgolemono for added richness and body.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or 'Horiatiko' bread to soak up the creamy lemon sauce. Pair with a crisp, high-acidity white wine like a Greek Assyrtiko or a Sauvignon Blanc. A side of simple steamed rice or roasted lemon potatoes complements the dish beautifully. Add a side of Feta cheese sprinkled with oregano and a drizzle of olive oil. Finish the meal with a light Greek yogurt dessert topped with honey and walnuts.