Equipment
Ingredients
The Braise
- 50 ml extra virgin olive oil
- 4 garlic, peeled, whole
- 1000 g lamb leg, boneless, trimmed of excess fat, 4cm cubes
- 200 ml dry white wine
- 12 artichoke hearts, quartered
- 400 ml chicken stock, hot
Finishing and Liaison
- 20 g flat leaf parsley, finely chopped
- 12 g sea salt
- 3 g black peppercorns, freshly cracked
- 3 egg yolk, room temperature
- 20 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
In a heavy-bottomed sauté pan, heat the olive oil over medium-low heat. Add the whole garlic cloves and gently confit until they turn a pale golden color and become aromatic, about 3-4 minutes. Remove and discard the garlic to prevent bitterness.
Increase the heat to medium-high. Pat the lamb dry with paper towels to ensure a proper sear. Add the lamb to the pan in a single layer and sear until deeply browned on all sides, approximately 6-8 minutes. (71°C/160°F internal)
Deglaze the pan with the white wine, using a wooden spoon to scrape up all the fond (browned bits) from the bottom. Simmer uncovered until the wine has reduced by three-quarters, leaving a syrupy glaze.
Introduce the artichoke hearts to the pan and sauté for 3 minutes. Pour in the hot chicken stock. Bring to a gentle simmer, then partially cover with a lid. Braise until the lamb is fork-tender, roughly 30-35 minutes.
In a small mixing bowl, whisk the egg yolks and lemon juice until pale and frothy. This creates the base of your liaison.
Temper the egg mixture by slowly drizzling in 60ml (1/4 cup) of the hot braising liquid while whisking vigorously. This prevents the eggs from scrambling when added to the pan.
Reduce the pan heat to the lowest setting. Slowly pour the tempered egg mixture into the pan while stirring constantly. Continue to cook for 2 minutes without letting it boil (max 80°C/176°F). Stir in parsley, salt, and pepper. Serve immediately.
Chef's Notes
- The quality of the artichokes is paramount; if using frozen, ensure they are fully thawed and patted dry to avoid diluting the sauce.
- For a truly Michelin-star finish, pass the finished sauce through a chinois (fine-mesh strainer) before plating, though this requires removing the lamb and artichokes temporarily.
- Always use room temperature eggs for the liaison to ensure a smoother transition into the hot liquid.
Storage
Refrigerator: 3 days — Sauce may thicken; loosen with a splash of stock when reheating.
Reheating: Warm gently over low heat while stirring; do not allow to boil or the egg liaison will scramble.
