Baby Lamb and Artichoke Fricassee

Name: Baby Lamb and Artichoke Fricassee
Total time: 1 h 15 min
Yield: Four servings
Cuisine: french
Ingredients: 3 tablespoons olive oil; 3 cloves garlic, peeled and left whole; 2 pounds boned and trimmed leg of baby lamb, cut into 1 1/2-inch pieces; 3/4 cup white wine; 10 fresh artichoke hearts, quartered; 1 1/2 cups hot chicken broth, homemade or low-sodium canned; 1/2 cup chopped Italian parsley; 2 1/2 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 2 egg yolks; 1/4 teaspoon fresh lemon juice

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Four servings

3tablespoons olive oil
3cloves garlic, peeled and left whole
2pounds boned and trimmed leg of baby lamb, cut into 1½-inch pieces
¾cup white wine
10fresh artichoke hearts, quartered
1½cups hot chicken broth, homemade or low-sodium canned
½cup chopped Italian parsley
2½teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2egg yolks
¼teaspoon fresh lemon juice

Ingredient Substitution Guide

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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.