Lamb with Artichokes

So I was not satisfied with the leg of lamb last time,  I have to keep working on it..  The recipe before is not really all that Greek, so this time I am going to try to capture a true seasonal springtime lamb dish.  I am making it with artichokes, spring onions and dill.  Greeks LOVE dill and spring onions.  Anitho and kremithakia,  they refer to them with excitement in their voice.   Also, the artichokes are in season and on sale.  I picked up leeks too,  they are springy and yummy - why not?

I have all my ingredients,  ready to go,  then I get distracted.  How could I possible get distracted?  There is nothing to do here on the prairie,  but somehow,  time slips by.  I get into the kitchen get my stuff together and begin.   Suddenly I get a text message,  Wheezy play date down the street in 15 minutes.  Augh!   I kick Wheezy and Scratchy out of the kitchen and as I start to rush when around.  In a quarter of an hour I must clean, chop, sear deglaze and simmer.   Then reality struck again.....turns out I have to clean these artichokes.  Not rocket science I know,  but quite a bit of effort to get to the heart.   Quickly had to go watch a video online...got it,  just have to make sure to get all those nasty little hairs.  I am Greek I get that.  Of course because I am a novice at this I cut my fingers and got blood on the artichoke heart.  Gross I know,  but luckily it washed off pretty easily.   Then I chop the rest of the veggies while my meat is searing,  somehow I got it all done in about 20 minutes and popped it into the oven and ran out the door for the play date - note: I am bio-hazard at the play date because my fingers are still bleeding.  But I am only about 5 minutes late - nothing!

I braised for about 3 hours and it turned out great!  A bit salty  - not surprising given my frenzied preparation, but the flavors are herby delicious!  I did not put lemon in it as I have this fear that it will make the meat tough,  I think next time I may want to add lemon perhaps a couple slices of the rind,   or preserved lemon wedges,  or maybe just sprinkle the juice afterward....


Here is the recipe:
1 bone-in leg of lamb
4 artichoke hearts quartered
3 leeks chopped
4 spring onions quartered
2 cloves of garlic roughly chopped
2 cups white wine
2 cups chicken stock
1/2 cup chopped dill
salt and pepper to taste

Add two tbs olive oil to a dutch oven, season lamb and sear well.   Remove lamb and place on a plate. place onions and leeks into the dutch oven and cook until soft.  Add garlic and cook one minute then pour in wine to deglaze,  another 2 minutes.   Add stock and dill then the lamb back into the pot,  cover and place in oven for 3 hours.    Be sure to check periodically to make sure there is enough liquid,  if not add more stock.  Also half way through turn the meat over.

As you can see, the leeks chokes and onions are all soft and mushy and yummy.  The sauce was thick and salty and I put it over some couscous.  I used a 3lb leg which in my last post I said was a bad idea,  but obviously I was wrong,  the size was fine and the meat was soft and tender.  I think you just have to make sure there is enough liquid!