Braised Lamb with Artichokes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 428 kcal | (20 %) | ||
| Protein | 48.6 g | (50 %) | ||
| Fat | 22.5 g | (19 %) | ||
| Carbohydrates | 8 g | (5 %) |
Ingredients
- Ingredients
- 800 grams Goat's back Filet (alternatively leg of lamb)
- salt
- freshly ground pepper
- Pastry flour
- 2 carrots
- 1 onion
- 2 garlic cloves
- 1 bunch parsley
- 8 little purple Artichoke
- lemons
- 4 Tbsps olive oil
- 1 Tbsp butter
- 1 jar (400 ml) lamb stock
- 2 medium sized eggs
- lemon and parsley (for garnish)
Preparation steps
Cut the meat into bite-sized pieces. Season with salt and pepper. Sprinkle the meat with a little flour. Peel the carrot and cut into pieces. Peel the onion and garlic and chop finely. Rinse the parsley, shake dry and chop. Rinse the artichoke and remove the outer leaves. Cut the artichokes in half lengthwise and remove them from the lower parts of the hay. Place the artichokes in a bowl with the juice of half a lemon.
Heat the olive oil and butter in a Dutch oven. Cook the meat on all sides. Add the carrots, onion and garlic and braise. Sprinkle with parsley. Drain the artichokes and add. Pour in the lamb stock. Cover and cook everything for 45-50 minutes.
Remove the pot from the heat and cool slightly. Combine the eggs with the remaining lemon juice and some sauce. Quickly stir in the remaining sauce. Season with salt and pepper. Serve garnished with lemon and parsley. Can be served with rice noodles.
