This is a delicious Greek lamb dish. The artichokes are a delightful accompaniment and the Avgolemono Sauce just tops it off perfectly. We have included endives (antidia in Greek) in the recipe, but if you can't get them it doesn't matter - they add body to the dish, but are optional.
1kg (approx.) leg of lamb, in 6 portions
½ kg endives (optional)
6 spring onions chopped
2 tbsp. fresh dill chopped
2 tbsp. fresh wild fennel chopped
1 tbsp. fresh mint chopped
Juice from 2 lemons
200ml olive oil
Salt and pepper to taste
Heat the oil in a pan and then add the lamb.
Stir the lamb for 3-4 minutes, to be coated in the oil and to colour.
Add the spring onions and stir fir another 2 minutes.
Add 1 litre warm water, cover the pan and boil for approx. 45 minutes, until the lamb is tender.
Meanwhile, remove the hard outer leaves of the artichokes until you come to the soft leaves.
Cut the artichokes in half vertically and remove the fine hairs in the centre.
Rub them with a half-lemon, put in a bowl with cold water and juice from a ½ lemon.
In another pan bring 2 litres of water to the boil, add the endives and continue boiling for 5 minutes.
Then drain the endives and set aside.
When the lamb has boiled, remove the cover and add the artichokes, endives, dill, fennel and mint. Add salt and pepper to taste.
Allow it to continue simmering at a medium heat, uncovered, for approx. 15-20 minutes, until the artichokes are tender.
Meanwhile, prepare the avgolemono sauce –
Whisk (by hand) the egg whites until they become a meringue.
Add the yolks and keep beating for another 2-3 minutes.
In a small bowl put the juice from 1 lemon and add a cup of the liquid from the simmering lamb.
Add this mixture gradually to the egg mixture, beating as you do so.
The sauce is now ready.
Put the sauce on top of the lamb and remove the pan from the heat.
Eat and Enjoy!