ARTICHOKES, LAMB, AND ORZO AVGOLEMONO

Artichokes, Lamb, and Orzo Avgolemono image

Provided by Douglas Rohrer

Categories Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

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2 tablespoons olive oil or 2 tablespoons cooking oil
1 lb boneless lean lamb, cut into 3/4" cubes
1 cup chopped onion
1 clove garlic, minced
3/4 cup white wine or 3/4 cup chicken broth
1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1 teaspoon finely-shredded lemon, rind of
1/4 teaspoon salt
1/4 teaspoon pepper
6 medium fresh artichokes, trimmed,halved,and blanched or 1 (9 ounce) can artichoke hearts
8 ounces orzo pasta (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)

Steps:

In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender.
Drain fat from the meat and return the meat to pan.
Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper.
Bring to a boil, reduce heat, and cover.
Simmer for 20 minutes.
Add fresh or canned 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 and reduce heat slightly.
Boil for 5-8 minutes stirring occasionally.
Immediately drain and 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.
Garnish with parsley (optional).