Nothing dresses lamb quite like lemon and mint. Paired with the fresh herbs of the season, and the tartness of springtime artichokes, this is a memor...
Several Mediterranean cuisines share fundamental building block flavors and ingredients, and there are strong similarities between Italian lamb and Greek lamb recipes, specifically this dish highlighting the season's excellent artichokes and the Easter-time lamb specialty meat.
To cut back a bit on the meatiness and full-flavor of the lamb, the addition of the citrusy lemon and the creamy eggs within the fricassée dressing works together to balance all the strong flavors contained within the dish. While the prep time is a bit longer than our classic weeknight recipes, you can get the fresh artichokes all prepped while the lamb is baking.
You might even be inclined to prepare this dish for a special Easter meal, as the springtime does include both of these ingredients, but you might wish to give it a go before Easter. We assure you the flavors will bring you back to Italy, and paired with a glass of lovely local wine, you can close your eyes and hear the chatter of Italian in your ears as you recall your meals in Rome's fabulous local cafés.
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for 4 servings
Coarsely chop lamb loin into pieces about 1.5-2cm wide. Peel and finely mince onion, set aside. In medium nonstick sauté pan, heat enough extra-virgin olive oil to coat bottom of pan. When heated, add onion and fresh herbs. Cook few minutes over low heat.
In another nonstick sauté pan, heat empty pan over moderate heat. Add olive oil, follow immediately with chopped lamb. Cook over high heat. This will allow meat to brown evenly on all sides and will create enhanced taste. Remove from heat, add meat to sauté pan with onion, adjust to taste with salt and allow to cook over low heat for at least 45 minutes, or until meat is tender.
Using sharp knife, remove upper part of artichokes, then remove tough outer leaves until you reach soft inner leaves. Remove green section surrounding artichoke heart, and cut artichokes into half lengthwise, and once again in half lengthwise. You will have 4 quarters from each artichoke.
Heat large sauté pan. When heated, add whole garlic clove and olive oil. Add quartered artichokes, stir to coat vegetables and adjust to taste with salt. Add wine, and allow to cook off. Once evaporated, allow artichokes to cook for a few more minutes and remove from heat while still crisp.
Beat eggs in medium mixing bowl with lemon juice. Add mint and thyme. Set aside.
Once lamb is tender, add artichokes to pan with lamb, allow flavors to blend a few moments and remove from heat. Add fricassée, stirring constantly to avoid egg base from overcooking. Sauce should be creamy and not too liquid.
In middle of individual serving dish, place one serving of lamb, and two artichokes next to lamb. Garnish with parsley leaf and a bit of fresh thyme. Serve hot.
10 minutes 11 ingredients 538 kCal
Ryan Wednesday 2nd of September 2020
Lamb and lemon are the flavours of spring
Nothing dresses lamb quite like lemon and mint. Paired with the fresh herbs of the season, and the tartness of springtime artichokes, this is a memorable dish that will soon become part of our Easter family meals. I made a little extra artichokes for the folks who don't like lamb, and there were absolutely no leftovers, so this was a winning recipe all around.