Artichokes, Lamb and Orzo Avgolemono

  • Active Time 10m
  • Total Time 30m

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.

ingredients

  • 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)

directions

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.

RecID 2386

nutrition information per serving

592 calories; 15g total fat; 128mg cholesterol; 443mg sodium; 69g carbohydrates; 13g fiber; 40g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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