Lamb with artichokes, dill and avgolemono sauce

Ingredients

For 1 serving

• Lamb shoulder130 g
• Artichokes2
• Spring onions3
• Dill6 g
• Eggs0.5
• Lemon juice25 ml
• Extra virgin olive oil8 g
• Potatoes150 g
• Saltto taste
• Black pepperto taste

Contains: eggs,

In season: March – May

Method

1. Trim any visible fat from the lamb shoulder and cut it into pieces of about 4 cm. Slice the spring onions.
2. Heat the extra virgin olive oil in a casserole over medium-high heat and brown the lamb for 5 minutes with the spring onions, turning, until golden on all sides. Just cover with water, season with salt and pepper and simmer covered over low heat for 40 minutes.
3. Meanwhile prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem and cut each into wedges, removing the choke; keep them in water with a little of the lemon juice so they don't blacken. Peel the potatoes and cut them into chunks of about 3 cm.
4. Add the drained artichokes, potatoes and half the chopped dill to the lamb and cook for 20 more minutes, until the meat and vegetables are tender.
5. Turn off the heat. Whisk the egg with the remaining lemon juice until frothy, temper with a ladle of the hot liquid poured in a thin stream, then pour it all into the pan, shaking until the sauce binds and turns silky; don't return it to the heat or the egg will scramble. Finish with the remaining dill.