Lamb broth with artichokes and egg-lemon sauce
Meat – Cretan cuisine – Main course
Preparation time 20 minutes
Cooking time: 90 minutes
Calories: Lemon lamb 300cal / 100 g
Artichokes with lemon 90cal / 100gr
Lamb meal 1800gr (cut into 100g pieces)
8 spring onions
1 bunch of fresh fennel
50 g extra virgin olive oil
We clean the artichokes, we put them in water with lemon so that they don’t turn black
Heat the oil and sauté the onion for 2 minutes.
Add the pieces of lamb and sauté for 5 minutes on high heat.
Pour in juice of 2 lemons and a little hot water (50 g)
Leave the pot closed for 1 hour over medium heat and add the artichokes cut in four for another 30 minutes, adding the chopped fennel.
Egg lemon sauce:
Separate the egg whites from the egg yolks and beat with whisk until they turn white like foam
Slowly add the lemon juice
and the egg yolks one by one very carefully
we take a glass of broth from the pot and also slowly add it to the egg-lemon sauce
A little salt and pepper at the end
Carefully add the egg-lemon sauce and mix with a wooden spoon to go everywhere.
Served with rosé wine or red wine