BABY LAMB AND ARTICHOKE FRICASSEE

Baby Lamb and Artichoke Fricassee image

Provided by Molly O'Neill

Time 1h15m

Yield Four servings

Number Of Ingredients 11

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Ingredients

3 tablespoons olive oil
3 cloves garlic, peeled and left whole
2 pounds boned and trimmed leg of baby lamb, cut into 1 1/2-inch pieces
3/4 cup white wine
10 fresh artichoke hearts, quartered
1 1/2 cups hot chicken broth, homemade or low-sodium canned
1/2 cup chopped Italian parsley
2 1/2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 egg yolks
1/4 teaspoon fresh lemon juice

Steps:

Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until golden and fragrant, about 2 minutes. Remove and discard the garlic. Add the lamb to the skillet and saute until browned, about 5 minutes. Add the wine and simmer slowly until most of the liquid has evaporated, about 30 minutes.
Add the artichokes and cook for 3 minutes. Add the hot broth, partially cover the pan and simmer slowly until the lamb and artichokes are tender, about 30 minutes. Stir in the parsley, salt and pepper.
In a small bowl, whisk together the egg yolks and lemon juice. Gradually whisk in 1/4 cup of the hot cooking liquid. Stirring constantly, pour the egg mixture into the skillet. Remove from the heat and season with additional salt and pepper if needed. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 713, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 46 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 16 grams, Sodium 1151 milligrams, Sugar 3 grams