ARTICHOKES, LAMB, AND ORZO AVGOLEMONO
Make and share this Artichokes, Lamb, and Orzo Avgolemono recipe from Food.com.
Provided by Douglas Rohrer
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender.
- Drain fat from the meat and return the meat to pan.
- Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper.
- Bring to a boil, reduce heat, and cover.
- Simmer for 20 minutes.
- Add fresh or canned artichokes and simmer 10 minutes more, or till tender.
- Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling.
- Add pasta and reduce heat slightly.
- Boil for 5-8 minutes stirring occasionally.
- Immediately drain and return to warm pan; keep warm.
- In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth.
- Pour egg mixture into the lamb-artichoke mixture.
- Cook and stir over medium heat for 1 minute, or till thickened and bubbly.
- Cook and stir for 2 minutes more.
- Serve lamb mixture over hot cooked pasta.
- Garnish with parsley (optional).
GREEK LAMB WITH ORZO
Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation
Provided by Mary Cadogan
Categories Dinner, Main course
Time 2h55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
- Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
- Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.
Nutrition Facts : Calories 696 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.68 milligram of sodium
GRILLED LAMB BLADE CHOPS WITH ORZO AVGOLEMONO AND GREEN GARLIC
Provided by Jane Sigal
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice green garlic crosswise very, very thinly or grate mature garlic on a Microplane. In a small bowl, toss garlic with a large pinch of kosher salt.
- Pat grape leaves dry with paper towels. In a medium skillet, heat 1/4 inch of blended oil until shimmering. Add 1 grape leaf at a time and fry over medium heat, turning once until crisp and translucent, 15 to 20 seconds. Using tongs, transfer to paper towels.
- In a medium saucepan of boiling salted water, cook orzo until al dente. Drain, rinse under cold water and return to saucepan.
- Heat a grill or grill pan. Season chops on both sides with sea salt and pepper. Grill over medium-high heat, turning once, until almost medium, about 8 minutes. If a chop curls, snip one edge with kitchen scissors. Transfer to a platter.
- Heat stock to barely simmering. In a glass or stainless bowl, whisk egg yolks with lemon juice. Whisk in hot stock in a steady stream. Set orzo over medium-high heat. Stir in yolk-stock mixture (avgolemono) and salted garlic, and cook, stirring, until slightly thickened, about 2 minutes. Season with sea salt and pepper.
- Transfer chops and orzo to plates. Garnish with fried grape leaves and serve.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 34 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 676 milligrams, Sugar 2 grams
AVGOLEMONO
Provided by Victoria Granof
Categories Chicken Egg Kid-Friendly Quick & Easy Lunch Lemon Simmer Orzo Cookie Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 1. In a large saucepan, bring the broth to a boil.
- 2. Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
- 3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
- 4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
- 5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.
LAMB CHOPS WITH ARTICHOKE HEARTS
A special blend of artichoke, onion, tomatoes, olives, and white wine make the perfect seasoning and sauce for your lamb chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Rinse chops; pat dry. Season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot but not smoking. Cook lamb in two batches, turning once, 4 to 5 minutes per side for medium-rare. Transfer to a platter; loosely cover with foil.
- Add onion and artichoke hearts to same skillet (add 1 tablespoon oil if skillet is dry). Cook over medium heat until softened and golden (do not brown), 3 to 5 minutes. Add wine; cook until almost all liquid is evaporated, about 3 minutes. Add stock and tomatoes; cover, and cook 3 minutes. Uncover; cook until sauce is reduced by half, 3 to 5 minutes. Stir in olives and zest. Season with salt and pepper.
- Spoon vegetables and sauce over lamb, and serve.
ARTICHOKE ORZO PILAF
Canned artichoke hearts bring a tangy taste to tangy orzo pasta in this side dish. "This saute is quick and easy...and tasty, too," writes Stacy Crochet of Watertown, Connecticut.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 181 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
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