Editorial sample recipeGreekintermediateGluten-FreeHalal

Greek Braised Lamb Shoulder With Artichokes And Lemon Dill Avgolemono

Name: Greek Braised Lamb Shoulder With Artichokes And Lemon Dill Avgolemono
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1.5 lb boneless lamb shoulder, trimmed of excess fat and cut into 1.5 inch cubes; 2 tbsp extra virgin olive oil; 1 medium yellow onion, chopped; 12 oz frozen artichoke hearts, thawed and halved; 2 cup halal vegetable broth, warmed; 2 large eggs, at room temperature; 3 tbsp fresh lemon juice, strained; 0.25 cup fresh dill, finely chopped

Tender halal lamb shoulder slow-braised with soft artichoke hearts, finished with a classic velvety Greek egg-lemon and fresh dill emulsified sauce.

Prep: 20 min
Cook: 65 min
Total: 85 min

Technique to learn

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.

Instructions

Step 1: 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.
Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Cooking tips

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.

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