Artichokes, Lamb, and Orzo Avgolemono

Recipe by Douglas Rohrer
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender.
  • Drain fat from the meat and return the meat to pan.
  • Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper.
  • Bring to a boil, reduce heat, and cover.
  • Simmer for 20 minutes.
  • Add fresh or canned artichokes and simmer 10 minutes more, or till tender.
  • Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling.
  • Add pasta and reduce heat slightly.
  • Boil for 5-8 minutes stirring occasionally.
  • Immediately drain and return to warm pan; keep warm.
  • In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth.
  • Pour egg mixture into the lamb-artichoke mixture.
  • Cook and stir over medium heat for 1 minute, or till thickened and bubbly.
  • Cook and stir for 2 minutes more.
  • Serve lamb mixture over hot cooked pasta.
  • Garnish with parsley (optional).
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