Baby Lamb And Artichoke Fricassee Recipes

TRADITIONAL LAMB FRICASSéE WITH AVGOLEMONO SAUCE

Steps:

• Trim most of the visible fat from the lamb then cut the meat into 1½" - 2" chunks. Pat down the lamb to remove any excess moisture then brown it on all sides over medium-high heat in the olive oil in a large Dutch oven.
• Add the leeks, onions, and celery to the pot and sauté until the vegetables soften. Add the chicken stock to cover the mixture and season it generously with salt and pepper. Cover and cook on medium heat for about 40 minutes.
• Mince the dill, reserving some for garnish. Chop the lettuce and add it to the pot, along with the dill. Reduce the heat, cover, and simmer for 30 minutes, or, until the lamb is fork-tender and a small amount of liquid (about a cup or so) remains in the pot. Turn off the heat.
• Prepare the egg-lemon (avgolemono) sauce. In a small bowl whisk the egg whites with the teaspoon of cold water and a little corn flour until very frothy. Whisk in the egg yolks and lemon juice (start with only one lemon if you do not like the acidity of the lemon too much). Temper the avgolemono sauce by slowly adding one ladleful of the hot liquid from the pot to the small bowl with the eggs, while whisking the whole time. Continue with a second ladleful of the hot liquid and whisk again. Now add the avgolemono to the pot and stir gently to incorporate. Shake the pot a few times to make sure everything is thoroughly mixed together.
• If you need to reheat the lamb fricassée before serving, do so very gently, making sure the stew does not come to a boil. Place on a serving platter, topped with the reserved minced dill, a drizzle of olive oil and a few wedges of lemon. Good, crusty bread is a must and a Greek salad on the side is always a good idea.

BABY LAMB AND ARTICHOKE FRICASSEE

Steps:

• 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.
• 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.
• In a small bowl, whisk together the egg yolks and lemon juice. Gradually whisk in 1/4 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.

BABY LAMB CHOPS WITH ARTICHOKE AND TARRAGON DIP

Steps:

• Preheat the broiler or grill pan to high.
• In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn processor on and stream in about 1/2 cup of evoo until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop.
• Drizzle chops with a few teaspoons of evoo and season with salt and pepper. Grill or broil 2 minutes on each side and remove to rest.
• To serve, place dip on large platter or cutting board and surround with cooked chops and piles of baby cut carrots, sugar snap peas and halved radishes for dipping and topping. Garnish platter with additional sprigs of tarragon.

GRILLED LAMB CHOPS WITH ARTICHOKE PUREE, CRISPY BABY ARTICHOKES AND CERIGNOLA OLIVE

Steps:

• Season the lamb with salt and pepper and place it fat side down on a grill for about 12 minutes, turning while it cooks for an even sear all around.
• Combine the olive oil, panko and sea salt in a large saute pan and stir until golden. Remove from the heat and let cool.
• Place the Artichoke Puree on a plate and arrange the Crispy Baby Artichokes to one side of the puree. Sprinkle the sliced olive and leaves over the artichokes. Slice the lamb in half and arrange it on top.
• Serve with the panko mixture on the side.
• Place the artichoke hearts in a medium saucepan with the water and olive oil. Add the chili and salt, cover and cook until tender, but with no color. Pour the mixture in a blender and blend until completely smooth. Add the lemon juice and cool the puree in a pan set over ice.
• Remove the leaves from the artichokes and quarter the hearts. Deep fry the artichoke hearts in soya oil until tender and golden. Drain, and season with salt and pepper.

LAMB - BABY LAMB CHOPS WITH ARTICHOKES AND EGG-LEMON SAUCE RECIPE

Steps:

• In a small bowl, whisk together the eggs and lemon juice. Season the chops with salt and pepper. Just before you are ready to cook, dip the chops in the flour to coat both sides lightly. Shake off the excess. Heat a heavy 14-inch skillet over high heat. When the skillet is very hot, add 2 tablespoons of the olive oil and swirl to coat, then add the chops. Sear them on one side until you see bloody juices rising, 3 to 4 minutes, then turn and cook for about 30 seconds on the second side. Transfer to a platter and keep warm in a low oven. Pour off the excess fat in the skillet. Return the skillet to high heat, add the wine, and stir with a wooden spoon to release any flavorful bits stuck to the skillet. Add the stock or broth and simmer until reduced by one-third. Pour the reduced liquid into a bowl and wipe out the skillet with a paper towel. Return the skillet to moderately high heat and add the remaining 2 tablespoons olive oil. When hot, add the parsley and garlic and sauté briefly to release their fragrance. Add the artichokes and stir to coat with the seasonings, then return the liquid to the pan. Bring to a simmer, then remove the skillet from the heat and add the egg-lemon mixture. Swirl the pan constantly until the eggs thicken the sauce, which will happen quickly. Spoon the artichokes and sauce onto a warmed platter. Top with the lamb chops and serve immediately.

ROAST LAMB WITH ARTICHOKES AND LEMONS

Steps:

• Lamb and artichokes:
• Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12-15 minutes. Transfer lamb and oil to a roasting pan.
• Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
• Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2-2 hours. (Remove artichokes if they become too soft before meat is done.)
• Anchovy-herb oil and assembly:
• Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
• When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.