Equipment
Ingredients
Main Components
- 45 ml olive oil
- 3 garlic, peeled and whole
- 910 g lamb leg, boned, trimmed, and cut into 4cm pieces
- 180 ml dry white wine
- 10 artichoke hearts, quartered
- 360 ml chicken stock, hot
- 15 g parsley, chopped
- 15 g salt
- 2 g black pepper, freshly ground
- 2 egg yolk
- 1 ml lemon juice
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 700 kcal
- Protein
- 49 g
- Carbohydrates
- 24 g
- Fat
- 41 g
- Fiber
- 2 g
- Sugar
- 12 g
- Sodium
- 1729 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 20 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 252 mg
- Potassium
- 1216 mg
- Calcium
- 63 mg
- Iron
- 8.3 mg
- Magnesium
- 86 mg
- Phosphorus
- 568 mg
- Zinc
- 8.7 mg
- Vitamin A
- 52 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 70 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 6.0 mcg
- Thiamin
- 0.56 mg
- Riboflavin
- 0.75 mg
- Niacin
- 17.0 mg
- Folate
- 85 mcg
- Water
- 367 g
- Alcohol
- 5 g
Sources: USDA FoodData Central
Method
Heat the olive oil in a large skillet over medium-low heat. Add the whole garlic cloves and cook until they become golden and fragrant, about 2 minutes.
Remove and discard the garlic cloves from the skillet.
Increase heat slightly and add the lamb pieces. Sauté until all sides are browned, approximately 5 minutes.
Pour the white wine into the skillet. Simmer the liquid until most of it has evaporated, about 30 minutes.
Add the quartered artichoke hearts to the skillet and cook for 3 minutes.
Pour in the hot chicken stock. Partially cover the skillet and simmer at approximately 95°C (203°F) until the lamb and artichokes are tender, about 30 minutes.
Stir in the chopped parsley, salt, and pepper.
Whisk the egg yolks and lemon juice together in a small bowl until combined.
Slowly whisk 60ml (1/4 cup) of the hot cooking liquid from the skillet into the egg mixture to temper the yolks.
Pour the tempered egg mixture back into the skillet while stirring constantly. Remove from heat immediately to prevent the eggs from curdling.
Divide the lamb and artichokes among 4 plates and serve immediately.
Chef's Notes
- For the most tender lamb, ensure it's cut into consistent 4cm pieces so they cook evenly.
- Don't rush the wine reduction; allowing it to evaporate concentrates its flavor and removes harsh alcohol notes.
- When tempering the egg yolks, it's crucial to whisk constantly and add the hot liquid very slowly to prevent scrambling. A very gentle heat source or removing from heat entirely before adding the tempered yolks is key.
- Use good quality canned or frozen artichoke hearts if fresh are unavailable, but ensure they are well-drained.
- Taste and adjust seasoning (salt and pepper) at the end, as the reduction process can concentrate flavors.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture of artichokes and sauce may change upon thawing.
Reheating: Warm gently over low heat on the stovetop. Do not allow to boil, or the egg sauce will curdle.
Troubleshooting
Sauce has white clumps or a curdled appearance
Cause: The egg yolks were added too quickly or the skillet remained on high heat after adding the eggs.
Fix: Cannot be fixed; the dish is safe to eat but the texture will be grainy.
Prevention: Temper the yolks thoroughly and remove the pan from the heat before final mixing.
Lamb is tough or chewy
Cause: The meat did not simmer long enough to break down connective tissue.
Fix: Add a splash more stock and continue simmering before adding the egg mixture.
Prevention: Ensure a low, steady simmer for the full 30 minutes or until fork-tender.
Cultural Context
Fricassee is a classic French stew characterized by its creamy, egg-thickened sauce. While often made with chicken or veal, lamb is a traditional protein in many French country cuisines, offering a rich flavor that pairs beautifully with the bright notes of wine and lemon.
