Ingredientes para Artichokes Lamb And Orzo Avgolemono
- 1 tablespoon olive oil
- 1 1/2 lbs boneless lean lamb, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 teaspoons fresh oregano, chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (13 3/4 ounce) can artichoke hearts, drained and quartered
- 1 cup orzo pasta
- 1 large egg
- 1/4 cup lemon juice
- 1 tablespoon cornstarch
- 1/2 cup warm chicken broth
- 2 tablespoons fresh parsley, chopped
- cooking spray (optional)
- 3 quarts water (for cooking pasta)
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Cómo preparar Artichokes Lamb And Orzo Avgolemono
- Heat olive oil in a large Dutch oven or skillet over medium-high heat. Add lamb, onion, and garlic; cook until lamb is browned and onion is softened, about 8-10 minutes.
- Drain excess fat from the pot.
- Stir in white wine (or chicken broth), oregano, lemon zest, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Add artichoke hearts and simmer for another 10 minutes, or until tender.
- While the lamb simmers, cook orzo according to package directions. Typically, bring 3 quarts of salted water to a boil, add orzo, and cook for 5-8 minutes, or until al dente. Drain immediately and set aside.
- In a small bowl, whisk together egg, lemon juice, cornstarch, and warm chicken broth until smooth.
- Gradually whisk the egg mixture into the lamb and artichoke mixture in the Dutch oven. Cook over medium heat, stirring constantly, until the sauce thickens and becomes bubbly, about 1-2 minutes. Do not boil.
- Serve the lamb and artichoke mixture over the hot cooked orzo pasta.
- Garnish with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
23g
Fat
58g
Carbs
23g
