Artichokes Lamb And Orzo Avgolemono

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Steps

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In a dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender.

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Drain fat from the meat and return the meat to pan.

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Add 3 / 4 cup wine or chicken broth , oregano , lemon peel , salt , and pepper.

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Bring to a boil , reduce heat , and cover.

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Simmer for 20 minutes.

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Add fresh or canned artichokes and simmer 10 minutes more , or till tender.

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Meanwhile , in a large saucepan or pasta pot bring 3 quarts water to boiling.

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Add pasta and reduce heat slightly.

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Boil for 5-8 minutes stirring occasionally.

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Immediately drain and return to warm pan.

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Keep warm.

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In a small mixing bowl combine egg , lemon juice , cornstarch , and 1 / 2 cup warm chicken broth.

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Pour egg mixture into the lamb-artichoke mixture.

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Cook and stir over medium heat for 1 minute , or till thickened and bubbly.

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Cook and stir for 2 minutes more.

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Serve lamb mixture over hot cooked pasta.

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Garnish with parsley.

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Ingredients

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olive oil, boneless lean lamb, onion, garlic, white wine, fresh oregano, lemon, rind of, salt, pepper, artichokes, orzo pasta, egg, lemon juice, cornstarch, chicken broth, fresh parsley