This is a traditional Greek dish of love and comfort: Lamb with Artichokes. It is the Greek version of a Lebanese stew we usually serve with rice.
The lamb richness is balanced with a hint of sweetness from redcurrant jelly, a kick of red pepper flakes, sunny herbs such as parsley and dill, and a final generous squeeze of lemon.
The lamb and artichokes are cooked in white wine. You can substitute it for red but I think the white wine brightens up the dish while keeping it rich and comforting.
I have made this recipe multiple times at home and for cooking classes, the reviews are unanimously positive.
If you are lucky enough to have leftovers, the dish will be even better the next day.
Bon appétit! ;)
Greek Lamb with Artichokes
Recipe credits: Rafaella Sargi
2 tablespoons extra virgin olive oil
1 lb 8oz leg of lamb (deboned and cut into 2 inch cubes )
6 shallots, whole
3 garlic cloves, chopped
2 bay leaves
2 teaspoons redcurrant jelly
4 cups white wine
8 frozen artichoke hearts, thawed and each cut in 4*
1 teaspoon Worcestershire sauce
1/2 teaspoon red pepper flakes
2 Tablespoon fresh dill
2 tablespoon fresh parsley
Scale and prep all the ingredients.
You will need a large deep frying pan with a lid and a baking sheet lined with paper towel.
Heat the oil in a large deep frying pan over medium-high heat. Brown the lamb pieces on each side. Do not overcrowd the pan: work in batches. You are looking for a nice sear... Remove and let it drain on paper towel. Set aside.
Lower the heat to medium-low and remove all but 1 tablespoon of fat from the frying pan then add the shallots and garlic. Cook until lightly golden. Add the bay leaves, lamb, jelly and wine. Bring to a boil, reduce the heat again, cover and let the lamb cook 30 minutes.
Add the artichoke hearts, Worcestershire, red pepper flakes and half of the herbs. Taste and correct seasoning with salt and pepper. Let simmer covered for another 15 minutes then 15 additional minutes uncovered until the sauce thickens and everything is tender and cooked through.
Sprinkle with the rest of the herbs and serve hot with lemon wedges on the side.
You can serve this stew with rice or some barley.
*They call them bottoms, I call them hearts. I use frozen whole artichoke bottoms.
Recipe adapted from Roast Lamb in the Olive Gardens. Belinda Harley