Slow-Braised Cretan Lamb with Artichoke Hearts and Dill-Infused Avgolemono
This exquisite dish is an ode to the vibrant culinary traditions of Crete, where tender lamb shoulder is slow-braised to succulent perfection, absorbing the rich aromas of fresh dill, spring onions, and the subtle, earthy notes of artichoke hearts. The stew is then brightened with a velvety avgolemono sauce, a classic Greek emulsion of egg and lemon, creating a harmonious balance of savory, tangy, and herbaceous notes. Each spoonful promises a journey through the sun-drenched landscapes and robust flavors of the Hellenic islands, with lamb that melts in your mouth and a sauce that coats the palate with its creamy, zesty embrace, a true testament to refined Greek comfort cuisine.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Boneless lamb shoulder1 kg, cut into 5cm cubes
- Artichoke hearts500 g, fresh or frozen (defrosted), quartered
- Yellow onions2 medium, finely chopped
- Garlic cloves4 , minced
- Dry white wine200 ml (e.g., Assyrtiko or Sauvignon Blanc)
- Chicken or vegetable stock750 ml
- Fresh dill0.5 cup, finely chopped (plus extra for garnish)
- Fresh mint0.25 cup, finely chopped
- Spring onions4 , white and light green parts, thinly sliced
- Extra virgin olive oil4 tablespoons
- Lemons2 large (juice of both, zest of one)
- Large eggs2
- All-purpose flour2 tablespoons (for dredging lamb)
- Sea salt1.5 teaspoons, or to taste
- Freshly ground black pepper1 teaspoon, or to taste
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Season the lamb cubes generously with 1 teaspoon of sea salt and 1/2 teaspoon of freshly ground black pepper. Dredge the lamb in all-purpose flour, shaking off any excess.
- 2Step 2
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Brown the lamb in batches until golden on all sides. Remove the lamb and set aside.
- 3Step 3
Reduce heat to medium. Add the remaining 2 tablespoons of olive oil, chopped yellow onions, and thinly sliced spring onions to the pot. Sauté for 8-10 minutes until softened and translucent. Add minced garlic and sauté for another minute until fragrant.
- 4Step 4
Deglaze the pot with dry white wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes until the wine has slightly reduced.
- 5Step 5
Return the browned lamb to the pot. Pour in the chicken or vegetable stock. Add 1/4 cup of chopped fresh dill and all of the chopped fresh mint. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 2 hours, or until the lamb is very tender.
- 6Step 6
Add the quartered artichoke hearts to the pot. Stir gently, cover, and continue to simmer for another 30 minutes, or until the artichokes are tender.
- 7Step 7
Prepare the Avgolemono sauce: In a medium bowl, whisk the 2 large eggs vigorously until frothy. Gradually whisk in the juice of both lemons. Slowly ladle about 1 cup of the hot broth from the stew into the egg-lemon mixture, whisking constantly to temper the eggs and prevent scrambling.
- 8Step 8
Remove the pot from the heat. Slowly pour the tempered Avgolemono mixture into the stew, stirring continuously until the sauce thickens slightly and coats the lamb and vegetables. Do not bring the stew back to a boil after adding the Avgolemono, as the sauce may curdle.
- 9Step 9
Taste and adjust seasoning with salt and pepper as needed. Stir in the remaining 1/4 cup of fresh dill and the lemon zest from one lemon.
- 10Step 10
Serve immediately, garnished with extra fresh dill, alongside traditional rice pilaf or crusty artisan bread to soak up the exquisite sauce.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.