Lamb and Artichokes Avgolemeno

IMG_2531Here’s an updated recipe from when I originally posted, back in June of 2008.  Lamb is a fave for Greeks and I’m delighted to learn that I’ve converted many people into liking it.

Lamb is versatile, you can use certain cuts for grilling, others for mince, shanks for braising and it this case, a warm and comforting stew finished with an Avgolemono sauce.

This is one of those weekend meals that takes a little time but the recipe is straightforward. It’s a must to have some crusty bread to mop up the plate. Kali Orexi!IMG_2524

Lamb and Artichokes Avgolemono
(serves 4-6)

1 kg of lamb leg or shoulder (bone in), cut into large chunks

sea salt & fresh ground pepper

sweet paprika

1/2 cup olive oil

8 scallions, finely chopped

2  medium onions, sliced

2 bay leaves

the leaves of 4-5 thyme sprigs

6-8 whole peppercorns

approx. 2-3 cups of lamb or chicken stock

1 large carrot, peeled and sliced

12-14 small artichokes, peeled and cleaned or thawed from frozen
1/2 cup chopped fresh dill

salt & pepper to tasteIMG_2525

Avgolemono
1 large egg

juice of 1/2 lemon


extra lemon juice to taste

  1. Season your lamb with salt and pepper and paprika. In a Dutch oven (just big enough to fit meat), add 2-3 Tbsp. of  olive oil over medium-high heat and brown all sides of your lamb, reserve. Now add the remaining oil, then add scallions and onions (add toward the end) and sweat for 5-6 minutes.
  2. Add the lamb back in the Dutch oven along with bay leaves, thyme, peppercorns and add enough stock (2-3 cups) to almost cover and some salt and pepper. Place the cover on the pot and simmer for about 90 minutes or until the meat is fork tender and becomes easy to remove from the bone (or you may place in a pre-heated 350F oven).
  3. Add your carrot and artichokes and and simmer for another 20-30 minutes (or until the artichokes are tender). Adjust seasoning with salt and pepper and take off the heat and add the chopped fresh dill.
  4. Meanwhile in a bowl, prepare your Avgolemono Sauce by beating your eggs and lemon juice with a whisk. Take a ladle of stock from the the pot and slowly add to egg/lemon mixture while vigorously whisking. Pour 2-3 more ladles while whisking.
  5. Add your Avgolemono back into your pot and shake the pot gently to allow the Avgolemono to set. Serve with an Argyros Atlantis White.

Note: You may add some small potatoes when you add the artichokes.IMG_2532

© 2014,
Peter Minakis

. All rights reserved.

Print Friendly, PDF & Email

53 Comments for “Lamb and Artichokes Avgolemeno”

Peter G

says:

Mmmm…another favourite and Greek classic. Keep on pumping them out Peter….it’s very similarr to that other dish “fricasse”, but I think that has lettuce in it. This would be perfect for my weather.

giz

says:

This is interesting – I’m on an artichoke learning curve – I just never knew what the heck to do with the small artichokes.

Judy @ No Fear Entertaining

says:

That looks wonderful Peter! Too hot here now for heavy dishes though!

Bellini Valli

says:

Greek Avgolomeno is my favourite Peter. I have no more lamb at the moment, but a roast may be in my future:D

Jeena

says:

Why is it Peter that everytime I click on your blog I feel like I am entering a gourmet Greek restaurant that serves up the most delicious rustic food?

Lamb is my favourite meat, this looks amazing.

Nina's Kitchen (Nina Timm)

says:

I am comforted just looking at this plate of food, Peter. The artichokes must have been heavenly.

Nina's Kitchen (Nina Timm)

says:

I am comforted just looking at this plate of food, Peter. The artichokes must have been heavenly.

Nina's Kitchen (Nina Timm)

says:

I am comforted just looking at this plate of food, Peter. The artichokes must have been heavenly.

Nina's Kitchen (Nina Timm)

says:

I am comforted just looking at this plate of food, Peter. The artichokes must have been heavenly.

Nina's Kitchen (Nina Timm)

says:

I am comforted just looking at this plate of food, Peter. The artichokes must have been heavenly.

Nina's Kitchen (Nina Timm)

says:

I am comforted just looking at this plate of food, Peter. The artichokes must have been heavenly.

Nina's Kitchen (Nina Timm)

says:

I am comforted just looking at this plate of food, Peter. The artichokes must have been heavenly.

Nina's Kitchen (Nina Timm)

says:

I am comforted just looking at this plate of food, Peter. The artichokes must have been heavenly.

Nina's Kitchen (Nina Timm)

says:

I am comforted just looking at this plate of food, Peter. The artichokes must have been heavenly.

Sandie

says:

I become such a complete doofus when visiting your site. Often (when I try to leave a comment), I end up hitting preview instead of publish and I am none the wiser until afterwards, when I’m mystified that my comment doesn’t show!

Honestly – I think it’s because I am distracted by your photos and recipes. My mind becomes a food -filled daydream factory and blathering wasteland. Seriously, who can concentrate when such delicious looking meals abound? Certainly not me…

Peter M

says:

Pete, yes…much like a fricasse, slightly different ingredients.

Ann, it’s quite a comforting dish but if you feel it’s evil, so be it!

Sam, this did hit the spot.

Judy, in a couple of days I’ll be complaining about Toronto’s famous humidity.

Val, save this one for a cooler day.

Jeena, I’m just trying to expand everyone’s notion of Greek food…glad you’re enjoying the ride.

Nina, artichokes are wonderful and none to hard to clean.

Sandie, I too sometimes type the wrong letters for verification…double-dufus here!

Lori Lynn, this is a Greek classic.

Mike of Mike's Table

says:

I always learn something new from you. As a lover of lamb, I need to try this!

Mike of Mike's Table

says:

I always learn something new from you. As a lover of lamb, I need to try this!

Mike of Mike's Table

says:

I always learn something new from you. As a lover of lamb, I need to try this!

Mike of Mike's Table

says:

I always learn something new from you. As a lover of lamb, I need to try this!

Mike of Mike's Table

says:

I always learn something new from you. As a lover of lamb, I need to try this!

Mike of Mike's Table

says:

I always learn something new from you. As a lover of lamb, I need to try this!

Mike of Mike's Table

says:

I always learn something new from you. As a lover of lamb, I need to try this!

Mike of Mike's Table

says:

I always learn something new from you. As a lover of lamb, I need to try this!

Mike of Mike's Table

says:

I always learn something new from you. As a lover of lamb, I need to try this!

Lisa

says:

Wow, great food and pictures – love the artichokes and am especially looking forward to trying pasta in a paper bag! This is my first visit and I’ll be back!

Erin @ The Skinny Gourmet

says:

Lamb lemon and artichokes? peter, you are making me drool. I love artichokes and the way that sauce just coats the lamb, and the lamb falls apart all succulent and whatnot. sigh. glorious.

Cris

says:

You are such a great cook and it is amazing that the Greek always have something to teach us… Greek cuisine is new to me, so thanks to you and a few other bloggers I am getting to know more about it.

glamah16

says:

I have always had a very limited opinion of Greek food. You have shown me so much endless flavorful possibilites.

Elly

says:

Peter, we must be on the same wavelength lately. I have this on my list of things “to make soon” already. One of my favorite Greek dishes. Yours look delicious, as always.

Mochachocolata Rita

says:

I told Kevin from Closet Cooking earlier how funny “avgolemono” could mean in Cantonese hehe…

anyhow…it must be yummy…how come i am hungry and i just had my breakfast T_T

Marianna

says:

I love this dish, but I also love how you are using seasonal ingredients! (plus I’m a major artichoke fan!) I am trying to force myself to use more seasonal ingredients in my cooking instead of buying strawberries in January and asparagus in November.

Peter M

says:

Kalyn, is Greek fave…ask your friend, she’ll know it.

Mike, lamb shines in this dish.

Lisa, thanks for your kind words, welcome and we’ll see ya soon!

Gracias, Gloria.

Erin, fall of the bone are some of my favourite words.

Cris, it’s a very good cuisine, with lots to offer. It’s my goal to show you all this.

Glam…at your service…embrace da Greek food!

Elly, i’m not surprised…isn’t this dish enjoyed in almost every Greek home? It’s that good.

Oh Rita, behave…I know some choice Cantonese words ya know!;)

Jan, could be hard…artichokes in the fall?

Marianna, I hear you..I’m trying to eat more seasonal and it’s even harder to do in a cold climate country like Canada. Thank God for greenhouses.

MEDITERRANEAN KIWI

says:

interesting use of artichokes – as we grow them ourselves, i never use the stem because it is too tough. in fact, i only use the hearts, and a little bit (no more than 1.5cm) of the leaves if they are still yellow (not purple or green). artichokes lend themselves well to meat dishes – they can end up tasting like a soft potato

Fearless Kitchen

says:

This looks great. I’m still trying to warm myself up to artichokes (I know, heresy) but this might help. It looks like the sauce adds a lot of flavor!

Heather

says:

You lost me at “clean and peel 12 artichokes.” Can’t you just cook this for me instead?

aforkfulofspaghetti

says:

This looks the business, Peter. It’s just a shame that artichokes are so darned expensive here.

cook eat FRET

says:

peeeeeeeteeeeeeeeer… i waaaaaaaaaaaaaant thiiiiiiiiiiiiiis one. it’s a total, but total WOW…

farida

says:

I always thought avgolemono is chicken soup with lemon, but looks like there are variations of it. Looks lovely! I am a lamb lover and this is just so talking to me right now!

The Culinary Chase

says:

Peter, lamb is one of my all time favorite meats & this looks very tender! I also love artichokes so it’s a good dish for me to make! Cheers!

Kevin

says:

Lamb in avgolemono sound good. I am really going to have to look for some artichokes to try.

Julie

says:

That lamb looks out of this world good. Found you through Elly and Canary girl and I’m sure glad I did. Awesome blog you’ve got going on.

Peter M

says:

Kiwi, the stem left on my artichokes is often tender, good eats!

Fearless, ease into them with a nice, warm artichoke dip…that’ll convert ya!

Heather, sure…but you get the dishes.

Jen, thank you!

Forkful, at the very least splurge on them when in season.

CEF….COME- GET-IT-RIGHT-NOW!

Farida, correct…avgolemono appears in many varying dishes, the soup being the most well known.

The chase…you’ll be rewarded with a very comforting fish.

Kevin, I still see some in the markets…act fast.

Julie, welcome and you’re arriving from 2 very awesome blogs in Elly and Nikki. I’ll see ya soon!

Antonia

says:

What a fabulous looking dish – I am starving right now and really wish I could help my self to a huge helping of this. I really think I have to try this one…

Núria

says:

Aaaahhh, our artichokes season is fadding away… and I love them soooo much! Your dish does look comforting and I could cook it these days here… because it’s raining cats and dogs, whales and elephants!!!!

Dennis Clark

says:

Peter, this recipe is a winner! I prepared it following your instructions pretty closely, although I couldn’t resist adding a leek and some garlic that I found in my pantry. The end-result was triumphant, and one of my guests declared it to be the best ever treatment of avgolemono! Also, as usual with dishes like this, the aromas were especially wonderful throughout the cooking and serving phases. Thank you for sharing this truly-inspired dish.

I remain one of your constant followers, and multiple dishes from this blog have entered the household repertory.
Regards,
Dennis Clark
Oakland, California