Greek Lamb With Spinach And Artichokes Recipes

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LAMB AND ARTICHOKE STEW (GREEK)



Lamb and Artichoke Stew (Greek) image

This is a delicious lamb stew. I love artichokes, and this is one of the things I would make for a special Sunday dinner.

Provided by evelynathens

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs boned spring lamb
12 -16 artichokes
2 tablespoons minced fresh dill
2 lemons, juice of, plus
1 lemon, sliced, and
1 lemon, zest of, grated
3 -4 tablespoons extra virgin olive oil
1 medium onion, minced
5 spring onions, minced
1 cup meat stock, hot, plus
2 tablespoons meat stock, hot
salt, freshly ground pepper to taste
1 egg
1 egg yolk
1 1/2 teaspoons cornflour

Steps:

  • Cut the lamb into 1 inch pieces.
  • Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
  • Slice each artichoke heart in half.
  • Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
  • Add the spring onions and cook for 3-4 minutes.
  • Increase the heat to high and add the meat.
  • Brown the meat until it becomes a rich, dark colour.
  • Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
  • Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
  • Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
  • Turn off heat.
  • In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
  • With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
  • When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.

ROAST LAMB WITH ARTICHOKES AND LEMONS



Roast Lamb with Artichokes and Lemons image

Provided by Jody Williams

Categories     Lamb     Roast     Easter     Dinner     Artichoke     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Lamb and artichokes:
1/4 cup olive oil
1 5-7-pound bone-in lamb shoulder
Kosher salt, freshly ground pepper
2 cups dry white wine
1 14-ounces can whole peeled tomatoes
1 head garlic, halved crosswise
1/4 teaspoon crushed red pepper flakes
2 lemons, halved crosswise
6 baby artichokes
Anchovy-Herb oil and assembly:
1/2 cup olive oil
4 anchovy fillets, packed in oil, drained
1 garlic clove, finely chopped
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh mint leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt

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.

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