LAMB WITH ARTICHOKES AND SPINACH

LAMB WITH ARTICHOKES AND SPINACH image

Yield 4 people

Number Of Ingredients 14

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1/4 c. butter
1 tbsp. extra-virgin olive oil
1 1/2 lob boneless lamb shoulder, cut into large pieces
Salt as needed
Freshly ground black pepper as needed
1 c. chopped yellow onion
1/2 c. dry white wine
1 c. baby carrots
1 1/2 c. water, or as needed
8 artichoke hearts, quartered
2 tbsp lemon juice
1 10-oz. bag spinach, trimmed, cleaned and chopped
2 tbsp. chopped dill
2 large eggs

Steps:

1. Heat the butter and olive oil in a large casserole over medium-high heat until the butter stops foaming. Season the lamb with salt and pepper and sear in the hot butter mixture, turning as necessary, until browned on all sides, about 10 minutes. Add the onion and saute, stirring frequently, until the onion is tender and translucent, 6 to 8 minutes. 2. Add the wine, stir well to dissolve any drippings, and simmer until the wine has cooked away, about 5 minutes. Add the carrots and enough water to barely cover the lamb and carrots. Return to a simmer and then immediately reduce the heat to low until the dish is simmering gently. Cover the casserole and simmer, stirring occasionlally and seasoning with additional salt and pepper, until the carrots are nearly tender, about 45 minutes. 3. Add the artichoke hearts and 1 t. lemon juice to the casserole. continue to simmer until the carrots and artichokes are tender, about 20 minutes. Add the spinach and dill, stir, and cook until the spinach is fully cooked, about 10 minutes. 4. Beat the eggs in a mixing bowl with a whisk until they are frothy. Pour in the remaining lemon juice while whisking the eggs. Slowly add about 1/2 cup of the hot sauce from the casserole to the eggs while whisking constantly and immediately pour the lemon sauce over the lamb. Swirl or shake the casserole over medium heat until thickened, about 12 minutes. Serve at once in heated bowls or plates.