Artichokes Lamb And Orzo Avgolemono Recipe

Ingredients for Artichokes Lamb And Orzo Avgolemono

• Olive Oil
• Boneless Lean Lamb
• 1 medium onion, chopped
• 2 cloves garlic, minced
• White Wine
• Fresh Oregano
• Lemon, Rind Of
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 14 oz can artichoke hearts, drained and quartered, or 1 1/2 cups fresh artichoke hearts, trimmed and quartered
• 1 cup orzo pasta
• 1 large egg
• 1/4 cup fresh lemon juice
• 1 tablespoon cornstarch
• 1/2 cup warm chicken broth
• Fresh Parsley

How to Make Artichokes Lamb And Orzo Avgolemono

1. 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.
2. Drain excess fat from the pot.
3. 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.
4. Add artichoke hearts and simmer for another 10 minutes, or until tender.
5. 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.
6. In a small bowl, whisk together egg, lemon juice, cornstarch, and warm chicken broth until smooth.
7. 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.
8. Serve the lamb and artichoke mixture over the hot cooked orzo pasta.
9. Garnish with fresh parsley before serving.