Mediterranean Lamb and Artichoke Delight
Indulge in the flavors of the Mediterranean with this exquisite Lamb and Artichoke Stew. This hearty dish features tender, boneless lamb simmered with aromatic onions, garlic, and fresh parsley, enhanced by a rich tomato paste and a splash of white wine. The artichoke hearts add a unique texture and flavor, while a hint of mint and fresh lemon juice brighten the overall taste, making it a delightful experience for your palate. Perfectly served over fluffy rice or pilaf, or simply with crusty bread and a refreshing salad, this dish pairs beautifully with a nice red wine for a truly authentic Greek culinary experience. Adapted from the classic 'The Frugal Gourmet', this stew is a must-try for any home chef looking to explore Mediterranean cuisine.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
butter
1 (tablespoon)
boneless lamb
2 (lbs, trimmed and cubed)
yellow onions
3 (chopped)
garlic
2 (cloves, chopped (more can be used))
parsley
1/2 (cup, chopped)
salt
to taste
pepper
to taste
tomato paste
3 (ounces (can use up to 6 oz if desired))
dry white wine
1 (cup (can substitute with red wine))
artichoke hearts
2 (14 ounce cans, drained and quartered (NOT marinated))
dried mint
1/2 (teaspoon)
lemon juice
3 (tablespoons)
diced tomato
1 (can, well-drained (optional))
Instructions
1
In a large frying pan over medium heat, melt the butter until it is bubbly.
2
Add the cubed lamb to the pan and sauté until it is browned on all sides, about 5-7 minutes.
3
Once browned, remove the lamb from the pan and set it aside. In the same pan, add the chopped onions, minced garlic, and parsley. Sauté until the onions are translucent and tender, approximately 6-8 minutes.
4
Transfer the sautéed mixture (onions, garlic, and parsley) to a large pot. Add the browned lamb and season with salt and pepper to taste.
5
Stir in the tomato paste and pour in the dry white wine, mixing well. Cover the pot and bring to a gentle simmer, allowing the flavors to meld together until the lamb is tender, about 1.5 hours.
6
After 1.5 hours, add the drained artichoke hearts, dried mint, lemon juice, and well-drained diced tomatoes (if using). Stir everything together and continue to simmer for an additional 1.5 hours, uncovered, until the stew is thick and hearty.
7
Serve hot over rice or pilaf, or alongside fresh bread and salad, and enjoy with a glass of red wine.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Lamb and Artichoke Delight?
It is a hearty Mediterranean stew featuring tender boneless lamb simmered with onions, garlic, parsley, artichoke hearts, and a blend of lemon and mint for a bright, authentic flavor profile.
What type of meat is used in this recipe?
The recipe calls for two pounds of trimmed and cubed boneless lamb.
How should I prepare the lamb?
The lamb should be trimmed of excess fat and cut into cubes before being browned in butter.
What is the first step in cooking the lamb?
Melt one tablespoon of butter in a large frying pan over medium heat and sauté the cubed lamb until browned on all sides.
How long does it take to brown the lamb?
Browning the lamb typically takes about 5 to 7 minutes.
Which aromatics are sautéed after the lamb?
Chopped yellow onions, minced garlic, and fresh parsley are sautéed in the same pan used for the lamb.
How long should I sauté the onions and garlic?
Sauté the mixture for approximately 6 to 8 minutes until the onions are translucent and tender.
What kind of wine is recommended for this stew?
The recipe suggests one cup of dry white wine, though red wine can be used as a substitute.
How much tomato paste should be added?
Use between 3 to 6 ounces of tomato paste depending on your preference for richness.
How long is the initial simmering stage?
After adding the wine and tomato paste, the lamb should simmer covered for 1.5 hours until tender.
What type of artichoke hearts are best for this recipe?
Use two 14-ounce cans of artichoke hearts that are drained and quartered, making sure they are not marinated.
When do I add the artichoke hearts?
Artichoke hearts are added after the initial 1.5-hour simmer, along with mint and lemon juice.
Is there an optional ingredient I can add?
Yes, you can add one can of well-drained diced tomatoes during the second simmering stage.
What role does lemon juice play in this dish?
Three tablespoons of lemon juice are added to brighten the flavors and provide a classic Mediterranean acidity.
How much dried mint is used?
The recipe calls for 1/2 teaspoon of dried mint to enhance the flavor of the lamb.
How long is the second simmering period?
The stew simmers for an additional 1.5 hours uncovered after the artichokes and lemon juice are added.
Why is the stew simmered uncovered in the final stage?
Simmering uncovered allows the liquid to reduce so the stew becomes thick and hearty.
What is the total cooking time for the simmering stages?
The total simmering time is approximately 3 hours.
Is this recipe inspired by a specific source?
Yes, this dish is adapted from the classic culinary book The Frugal Gourmet.
What culture's cuisine does this dish represent?
This is a Greek-style dish that focuses on traditional Mediterranean ingredients.
How many onions are required?
The recipe requires three chopped yellow onions.
Can I add extra garlic?
Yes, while the recipe calls for 2 cloves, more can be used according to your taste.
What should I serve with Mediterranean Lamb and Artichoke Delight?
It is perfectly served over fluffy rice, pilaf, or with crusty bread and a refreshing salad.
What beverage pairs well with this stew?
A glass of nice red wine is highly recommended to complement the rich flavors of the lamb.
Is this a good recipe for comfort food?
Absolutely, it is described as a hearty and comforting meal perfect for home chefs.
What size should the artichoke cans be?
The recipe specifies two 14-ounce cans.
How much parsley is needed?
You will need 1/2 cup of chopped fresh parsley.
Do I need to season the meat?
Yes, add salt and pepper to taste when you transfer the browned lamb and onions into the large pot.
What type of pot is best for the simmering process?
A large pot should be used to accommodate the lamb, vegetables, and liquids for the long simmer.
Is the lamb cooked on high heat?
No, the lamb is browned over medium heat and then finished with a gentle simmer.