Best Greek Lamb With Spinach And Artichokes Recipes

Lamb and Artichoke Stew (Greek) image

Provided by evelynathens

Categories < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs boned spring lamb
12 -16 artichokes
2 tablespoons minced fresh dill
2 lemons, juice of, plus
1 lemon, sliced, and
1 lemon, zest of, grated
3 -4 tablespoons extra virgin olive oil
1 medium onion, minced
5 spring onions, minced
1 cup meat stock, hot, plus
2 tablespoons meat stock, hot
salt, freshly ground pepper to taste
1 egg
1 egg yolk
1 1/2 teaspoons cornflour

Steps:

Cut the lamb into 1 inch pieces.
Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
Slice each artichoke heart in half.
Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
Add the spring onions and cook for 3-4 minutes.
Increase the heat to high and add the meat.
Brown the meat until it becomes a rich, dark colour.
Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
Turn off heat.
In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.

Greek Lamb & Spinach Stew (Slow Cooker) image

Provided by TasteTester

Categories Lamb/Sheep

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs boneless lamb shoulder, visible fat trimmed, cut into 1-inch pieces
14 1/2 ounces diced tomatoes
1/2 cup chopped onion
1 tablespoon minced garlic
1/2 teaspoon greek herb seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper
19 ounces can cannellini beans, rinsed
13 3/4 ounces can whole artichoke hearts, cut in half
3 cups Baby Spinach (3 ounces, I would use a little more since it cooks down so much)
2 teaspoons grated lemon zest
crumbled feta cheese

Steps:

Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-quart or larger slow cooker.
Cover and cook on low 7-9 hours until lamb is tender when pierced.
Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.
Cover and cook on high 15 minutes or until spinach wilts and mixture is hot. Stir in lemon zest; sprinkle with feta and serve.