Spring Lamb and Artichoke Stew with Avgolemono — Empty Pans Are the Highest Form of Flattery

A good week in real estate: 2 closings, 4 new leads, the satisfaction of matching families with houses the way Mama matches fillings with phyllo — instinctively, confidently. I brought spanakopita to an open house. The buyers ate it. They made an offer.

I drove to Tarpon Springs for Sunday dinner. The drive takes forty minutes if the traffic behaves. It never behaves. But I make the drive because the table at Mama's house is non-negotiable, and Sunday dinner is the thread that holds this family together.

I stood in my kitchen this evening and looked at the counter where I have made a thousand meals for my family and thought: this is what I do. I feed people. I sell them houses and I feed them food and I keep showing up because showing up is the only recipe that never fails.

I made a spring lamb stew with artichokes and dill in an avgolemono sauce — earthy and bright, the artichokes adding nuttiness against the lemon. Sophia ate 3 servings and said nothing, which means it was good. Alexander ate 4 and asked for more. The pan was empty by nine. Empty pans are the highest form of flattery in this kitchen.

The weeks pass and I am learning that life at 45 is not what I expected at twenty-five. It is messier, harder, more beautiful. The moussaka is better because my hands have made it more times. The career is stronger because the failures taught me what the successes could not. And the love — the love I pour into every dish, every showing, every Sunday drive to Tarpon Springs — is bigger now because I have lost enough to know what it costs.

Two closings, a Sunday drive to Tarpon Springs, and a week that reminded me why I do what I do — all of it left me craving something that felt like spring and home at the same time. This lamb and artichoke stew with avgolemono is that dish: earthy from the lamb, bright from the lemon and dill, and satisfying enough to quiet a table of hungry kids who show their love by scraping the pan clean. Here’s the recipe that Sophia and Alexander demolished in one sitting.

Spring Lamb and Artichoke Stew with Avgolemono

Prep Time: 25 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 10 minutes | Servings: 6

Ingredients

• 2 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups chicken or lamb broth
• 2 (14-ounce) cans artichoke hearts, drained and quartered
• 1/4 cup chopped fresh dill, plus more for garnish
• 3 large eggs, at room temperature
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 teaspoon lemon zest
• Crusty bread, for serving

Instructions

1. Season and sear the lamb. Pat the lamb pieces dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the lamb on all sides until deeply browned, about 3 to 4 minutes per batch. Transfer to a plate and set aside.
2. Build the base. Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pot.
3. Braise the lamb. Return the lamb and any accumulated juices to the pot. Add the broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, until the lamb is nearly tender.
4. Add the artichokes. Stir in the artichoke hearts and dill. Cover and continue simmering for 20 to 25 minutes, until the lamb is fork-tender and the artichokes are heated through.
5. Make the avgolemono. In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice. Ladle about 1 cup of the hot broth from the pot into the egg mixture in a slow, steady stream, whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the pot, stirring gently. Cook on low heat for 2 to 3 minutes, stirring constantly, until the sauce thickens slightly and turns creamy. Do not let it boil or the eggs will curdle.
6. Finish and serve. Stir in the lemon zest and taste for seasoning. Ladle into bowls, garnish with fresh dill, and serve with crusty bread to soak up every last drop of that silky avgolemono.

Nutrition (per serving)

Calories: 445 | Protein: 39g | Fat: 24g | Carbs: 14g | Fiber: 5g | Sodium: 680mg