Lamb with Artichokes, Eggs and Lemon
This is a typical Roman recipe adapted from Joyce Goldstein's Cucina Ebraica (1998). Although it calls for Goat, these days lamb is much more common. And while it's from a book on Jewish Roman cooking, it's also pretty common throughout the region as a spring time dish. Feel free to substitute in chicken or veal for the meat, and another vegetable (asparagus or peas) for the artichokes.
Ingredients
- 1/2 cup olive oil
- 3 1/2 pounds/ 1 1/2 kilos of lamb, cut into 2 inch pieces
- 1 large onion, chopped
- 1/2 cup chopped parsley and/or mint
- salt
- pepper
- 2 tablespoons flour
- 1 cup white wine
- 1/2 cup freshly squeezed lemon juice
- 1 lemon (for artichoke cleaning)
- 6-8 small artichokes (trimmed of outer leaves, and sliced like this)
- 3 egg yolks
- Fresh mint
Instructions
- Heat the olive oil in a pan large enough to hold all the lamb in a single layer, seasoning with salt and pepper.. Add the lamb and saute on high heat until browned. Add the onions and cook a few more minutes until they soften.
- Sprinkle flour and stir, then add the wine. Let it simmer for about 5 minutes, so the wine bubbles. Lower heat, cover and let cook for about half hour.
- Drain the artichokes of their lemon water, and add to the meat. Continue cooking, covered, for another 20 minutes or so, or until the artichokes are tender. If the pan seems dry, add a 1/2 cup or so of water.
- In a small bowl whisk together the egg yolks and lemon juice.
- Turn off the heat under the pan, and add in the egg mixture, stir well and cover. Let the pan sit for 3 minutes or so. Add the mint and serve.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2020/04/easter-lamb-pastiera/