Lamb With Artichokes

Instructions

1. Step 1

   Pat the lamb dry and season it with 5 gr salt and the black pepper.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 5.0 gr Fine Salt, 900.0 gr Lamb Shoulder

   Cookware: plate

2. Step 2

   Heat the olive oil in the Dutch oven over medium heat. Brown the seasoned lamb in two batches, then transfer it to the plate.

   Timer: 12 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil

   Cookware: Dutch oven, plate, tongs

3. Step 3

   Add the onion to the pot and cook over medium heat until softened. Stir in the garlic and cook for 30 seconds.

   Timer: 5 min (fixed)

   Ingredients used: 12.0 gr Garlic, 1.0 piece Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Return the browned lamb and its juices to the pot. Add the chicken stock and the remaining 3 gr salt, bring to a simmer over high heat, then cover and braise over low heat.

   Timer: 60 min (fixed)

   Ingredients used: 600.0 ml Chicken Stock, 3.0 gr Fine Salt

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the artichokes, cover, and continue braising over low heat until the lamb is fork-tender and has reached at least 63°C internally.

   Timer: 20 min (fixed)

   Ingredients used: 600.0 gr Artichoke Heart

   Cookware: Dutch oven, instant-read thermometer

6. Step 6

   Whisk the eggs, lemon juice, and dill together until evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Dill, 2.0 piece Egg, 90.0 ml Lemon Juice

   Cookware: mixing bowl, whisk

7. Step 7

   Slowly whisk two ladlefuls of hot braising liquid into the egg mixture, adding the first ladleful a little at a time.

   Timer: 2 min (fixed)

   Cookware: ladle, mixing bowl, whisk

8. Step 8

   Remove the Dutch oven from the heat and stir in the tempered sauce. Return it to low heat and stir gently until slightly thickened and the sauce reaches 71°C; do not let it boil.

   Timer: 4 min (fixed)

   Cookware: Dutch oven, instant-read thermometer, wooden spoon

9. Step 9

   Remove the pot from the heat, rest the braise briefly, and serve warm.

   Timer: 5 min (fixed)

   Cookware: Dutch oven