High Phenolic Olive Oil

Lamb broth with artichokes

Αρνίσια σπάλα με Αγκινάρες και σάλτσα αυγολέμονο

Lamb broth with artichokes and egg-lemon sauce

Meat – Cretan cuisine – Main course

Servings 6

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)

9 artichokes

8 spring onions

1 bunch of fresh fennel

50 g extra virgin olive oil

3 Lemons

2 eggs

Salt Pepper



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

Good appetite.

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