Artichokes, Lamb, and Orzo Avgolemono

May 09, 2023May 9, 20230 0
Artichokes, Lamb, and Orzo Avgolemono: a hearty Mediterranean dish perfect for any season
in Main

Prep

20 min

Cook

1 hr 20 min

Ready In

1 hr 40 min

Level

Moderate

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil or 2 tablespoons cooking oil
1 lb boneless lean lamb , cut into 3/4 '' cubes
1 cup chopped onion
1 clove garlic , minced
3/4 cup white wine or 3/4 cup chicken broth
1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano , crushed
1 teaspoon finely-shredded lemon , rind of
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium fresh artichokes , trimmed , halved , and blanched or can artichoke hearts
8 ounces orzo pasta
1 beaten egg
2 tablespoons lemon juice
1 tablespoon cornstarch
1/2 cup warm chicken broth
2 tablespoons snipped fresh parsley ( optional )

Nutrision Information

Servings Per Recipe
4-6
Calories
425
Sugar
2g
Fat
16g
Artichokes, Lamb, and Orzo Avgolemono is a traditional Greek dish that has been enjoyed for centuries. Avgolemono (which means 'egg-lemon' in Greek) is a popular sauce used in many Greek dishes, and it's made by whisking together eggs and lemon juice. In this dish, the avgolemono gives the orzo a creamy texture and lemony flavor. Artichokes are a popular ingredient in Mediterranean cuisine, and they work wonderfully in this dish. The meaty texture of the artichokes balances out the tender lamb, while the lemon and parsley add a fresh burst of flavor.

Instructions

1.Heat oil in a Dutch oven or large saucepan over medium-high heat. Add lamb, onion and garlic. Cook for 5 minutes or until lamb is browned and onion is tender.
2.Stir in wine or chicken broth, oregano, lemon rind, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.
3.Add artichokes and orzo. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes more or until orzo is tender.
4.In a small bowl, stir together beaten egg, lemon juice, and cornstarch. Gradually stir in 1/2 cup warm broth. Stir egg mixture into hot mixture in Dutch oven. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more.
5.Top each serving with snipped parsley, if desired.

PROS

The lamb adds a rich, meaty flavor to the dish that complements the lemony orzo and artichokes perfectly.
This dish is a great way to get a healthy serving of vegetables in, and the lemon and parsley add a nice burst of freshness.

Plus, it’s a one-pot meal that’s perfect for a weeknight dinner!

CONS

This dish takes a bit of time to prepare, so it’s not the best choice for a quick weeknight meal.

Because it’s made with lamb, it’s not the most affordable dish out there, but you could easily substitute with chicken or beef to make it more budget-friendly.

HEALTH & BENEFITS

Artichokes are a great source of fiber and antioxidants, while lamb is high in protein and vitamin B12. The lemon juice used in this dish is also a good source of vitamin C, and parsley is rich in vitamins A, C, and K as well as iron. However, this dish is a bit high in fat due to the lamb and olive oil, so it should be enjoyed in moderation as part of a balanced diet.

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