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Artichokes, Lamb and Orzo Avgolemono

Source: Cooking at a Glance - Pasta
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Makes 4 main-dish servings
Avgolemono, a Greek sauce made with lemon juice and egg, is the base for this Mediterranean-style lamb and artichoke topping for orzo pasta. Try leg of lamb, sirloin, or shoulder for lean cuts of lamb.
2 tablespoons olive oil or cooking oil
1 pound boneless lean lamb, cut into 3/4-inch cubes
1 cup chopped onion
1 garlic clove, minced
3/4 cup white wine or chicken broth
1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
6 fresh medium artichokes, trimmed, halved, and blanched, or one 9-ounce package frozen artichoke hearts
8 ounces orzo (1-1/3 cups)
1 beaten egg
2 tablespoons lemon juice
1 tablespoon cornstarch
1/2 cup warm chicken broth
2 tablespoons snipped fresh parsley (optional)
Artichokes, Lamb and Orzo Avgolemono Recipe at
In a Dutch oven or large skillet heat the oil and brown half of the lamb; remove meat. Brown remaining meat with onion and garlic till onion is tender. Drain fat from all of the meat. Return all the meat to pan. Stir in 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper. Bring to boiling; reduce heat. Cover; simmer for 20 minutes. Add fresh or frozen 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. Reduce heat slightly. Boil, uncovered, for 5-8 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. 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. If desired, garnish with parsley.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 4 main-dish servings
Calories: 592
Fat. Total: 15g
Fiber: 13g
Carbohydrates, Total: 69g
Sodium: 443mg
% Cal. from Fat: 23%
Cholesterol: 128mg
Protein: 40g
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