Lamb With Artichokes (Arni Me Agginares)
Source of Recipe
Megas Restaurant, Toronto, ON
Recipe Introduction
Serves up to 6 people
List of Ingredients
4 lbs lamb shoulder
1 cup virgin olive oil
1 large Spanish onion chopped
salt & pepper to taste
24 artichoke hearts whole
1 cup fresh chopped dill
1 cup fresh chopped green onions
3 farm fresh large eggs
juice from one lemon Recipe
Wash and drain the lamb shoulder. Place into a stewing pot with olive oil and brown the meat lightly. Add the Spanish onion and stir for 2 to 3 minutes. Add 3 cups of water and salt and pepper to taste, then bring to a slow boil for nearly one hour. Add artichokes, fresh green onions and dill then let that simmer for a further 45 minutes until the artichokes and the lamb are cook to perfection. Reduce the carrot juice with some carrot pulp for thickness. Then blend the reductions at high speed until comdined then add the soya for saltiness and a bit of color. *Tip Sauces are about flavor and viscosity, think of it as condiment. If seems to strong remember that you will be having it with food. Also if you needs a bit of sweetness, add some honey or if it seems a bit flat add some lemon juice. If it needs heat go ahead.
DIRECTIONS FOR LEMON SAUCE:
Beat the three eggs until froth starts to form and gently add the lemon juice as you continue to blend. Add one cup of the lamb stock slowly to the mixture. Slowly add the mixture to the stewing pot while stirring well. Remove the pot from the stove and ladle into your favorite serving bowls.
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