Lamb with artichokes

Recipe

Wash the lamb and cut it into pieces (best to ask your butcher if you’re unfamiliar with the cutting process), dry the lamb and sprinkle it with salt.

Put olive oil in a frying pan (the bottom of the pan should be well covered by the oil), add the garlic and begin frying, then add the lamb, sprinkle it with chopped parsley and sear the meat.

When the meat is golden color pour in the glass of dry white wine and let it evaporate quickly. Then remove the meat and put it in a baking tray and place in the oven at 100 °.

Add the cleaned artichokes in the same pan used for searing the meat after removing their outer leaves and tips and cutting them into pieces: cook for 10-15 minutes over medium heat, adding water if necessary.

Remove the lamb from the oven and add the artichokes and finish cooking the meat using a low flame.

Just before serving, place the beaten eggs and lemon juice over the artichokes and lamb, stir well and let it cool off a bit.

Salt lightly and serve hot.