Greek · intermediate
Greek Braised Lamb Shoulder With Artichokes And Lemon Dill Avgolemono
Tender halal lamb shoulder slow-braised with soft artichoke hearts, finished with a classic velvety Greek egg-lemon and fresh dill emulsified sauce.
- PREP TIME
- 20 min
- COOK TIME
- 65 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a large Dutch oven over medium-high heat. Season lamb cubes lightly with salt and pepper, then sear in batches for 6 to 8 minutes until evenly browned.
- 02
Remove browned lamb from the pot and set aside on a plate. Add chopped yellow onion to the pot and cook for 4 minutes until softened.
- 03
Return lamb and accumulating juices to the pot, pour in the warm vegetable broth, bring to a boil, cover tightly, and reduce heat to low for 45 minutes.
- 04
Uncover the pot, add thawed artichoke hearts gently into the liquid, cover again, and simmer for another 15 minutes until lamb and artichokes are tender.
- 05
Whisk room temperature eggs and lemon juice together in a medium bowl until thoroughly combined and frothy. Slowly ladle 1 cup of hot pan broth into the egg mixture in a steady stream while whisking continuously to temper the eggs.
- 06
Turn off the stove burner entirely, pour the tempered lemon-egg mixture back into the Dutch oven while gently stirring, add chopped dill, and let rest for 3 minutes off the heat until sauce thickens to a glossy consistency.
A LITTLE KITCHEN KNOW-HOW
Avgolemono Tempering
Gradually whisking warm braising liquid into whipped eggs and lemon juice to elevate liquid temperature smoothly, forming a rich citrus emulsion without scrambling eggs.
Notes from the kitchen
- Make sure to turn off the heat before pouring the avgolemono back into the pot so the eggs do not curdle.
- Using warm broth during tempering prevents sudden temperature shifts that break the emulsion.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.