Equipment
Ingredients
Main Components
- 45 ml olive oil
- 3 garlic, peeled and whole
- 910 g lamb leg, boned, trimmed, and cut into 4cm pieces
- 180 ml dry white wine
- 10 artichoke hearts, quartered
- 360 ml chicken stock, hot
- 15 g parsley, chopped
- 15 g salt
- 2 g black pepper, freshly ground
- 2 egg yolk
- 1 ml lemon juice
Nutrition (per serving)
Method
Heat the olive oil in a large skillet over medium-low heat. Add the whole garlic cloves and cook until they become golden and fragrant, about 2 minutes.
Remove and discard the garlic cloves from the skillet.
Increase heat slightly and add the lamb pieces. Sauté until all sides are browned, approximately 5 minutes.
Pour the white wine into the skillet. Simmer the liquid until most of it has evaporated, about 30 minutes.
Add the quartered artichoke hearts to the skillet and cook for 3 minutes.
Pour in the hot chicken stock. Partially cover the skillet and simmer at approximately 95°C (203°F) until the lamb and artichokes are tender, about 30 minutes.
Stir in the chopped parsley, salt, and pepper.
Whisk the egg yolks and lemon juice together in a small bowl until combined.
Slowly whisk 60ml (1/4 cup) of the hot cooking liquid from the skillet into the egg mixture to temper the yolks.
Pour the tempered egg mixture back into the skillet while stirring constantly. Remove from heat immediately to prevent the eggs from curdling.
Divide the lamb and artichokes among 4 plates and serve immediately.
Chef's Notes
- For the most tender lamb, ensure it's cut into consistent 4cm pieces so they cook evenly.
- Don't rush the wine reduction; allowing it to evaporate concentrates its flavor and removes harsh alcohol notes.
- When tempering the egg yolks, it's crucial to whisk constantly and add the hot liquid very slowly to prevent scrambling. A very gentle heat source or removing from heat entirely before adding the tempered yolks is key.
- Use good quality canned or frozen artichoke hearts if fresh are unavailable, but ensure they are well-drained.
- Taste and adjust seasoning (salt and pepper) at the end, as the reduction process can concentrate flavors.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture of artichokes and sauce may change upon thawing.
Reheating: Warm gently over low heat on the stovetop. Do not allow to boil, or the egg sauce will curdle.
