1. Cut the lamb into 1 inch pieces. 2. Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don’t discolor. 3. Slice each artichoke heart in half. 4. Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes. 5. Add the spring onions and cook for 3-4 minutes. 6. Increase the heat to high and add the meat. 7. Brown the meat until it becomes a rich, dark colour. 8. Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes. 9. Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste. 10. Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer. 11. Turn off heat. 12. In a large bowl, whisk together the egg, yolk, lemon juice and corn flour. 13. With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly. 14. When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
