Equipment
Ingredients
The Braise
- 50 ml extra virgin olive oil
- 4 garlic, peeled, whole
- 1000 g lamb leg, boneless, trimmed of excess fat, 4cm cubes
- 200 ml dry white wine
- 12 artichoke hearts, quartered
- 400 ml chicken stock, hot
Finishing and Liaison
- 20 g flat leaf parsley, finely chopped
- 12 g sea salt
- 3 g black peppercorns, freshly cracked
- 3 egg yolk, room temperature
- 20 ml lemon juice, freshly squeezed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 788 kcal
- Protein
- 55 g
- Carbohydrates
- 28 g
- Fat
- 46 g
- Fiber
- 2 g
- Sugar
- 13 g
- Sodium
- 1470 mg
- Saturated Fat
- 16 g
- Monounsaturated Fat
- 23 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 316 mg
- Potassium
- 1369 mg
- Calcium
- 79 mg
- Iron
- 9.4 mg
- Magnesium
- 97 mg
- Phosphorus
- 644 mg
- Zinc
- 9.7 mg
- Vitamin A
- 75 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 2.5 mg
- Vitamin K
- 91 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 6.6 mcg
- Thiamin
- 0.64 mg
- Riboflavin
- 0.85 mg
- Niacin
- 18.7 mg
- Folate
- 101 mcg
- Water
- 414 g
- Alcohol
- 5 g
Sources: USDA FoodData Central
Method
In a heavy-bottomed sauté pan, heat the olive oil over medium-low heat. Add the whole garlic cloves and gently confit until they turn a pale golden color and become aromatic, about 3-4 minutes. Remove and discard the garlic to prevent bitterness.
Increase the heat to medium-high. Pat the lamb dry with paper towels to ensure a proper sear. Add the lamb to the pan in a single layer and sear until deeply browned on all sides, approximately 6-8 minutes. (71°C/160°F internal)
Deglaze the pan with the white wine, using a wooden spoon to scrape up all the fond (browned bits) from the bottom. Simmer uncovered until the wine has reduced by three-quarters, leaving a syrupy glaze.
Introduce the artichoke hearts to the pan and sauté for 3 minutes. Pour in the hot chicken stock. Bring to a gentle simmer, then partially cover with a lid. Braise until the lamb is fork-tender, roughly 30-35 minutes.
In a small mixing bowl, whisk the egg yolks and lemon juice until pale and frothy. This creates the base of your liaison.
Temper the egg mixture by slowly drizzling in 60ml (1/4 cup) of the hot braising liquid while whisking vigorously. This prevents the eggs from scrambling when added to the pan.
Reduce the pan heat to the lowest setting. Slowly pour the tempered egg mixture into the pan while stirring constantly. Continue to cook for 2 minutes without letting it boil (max 80°C/176°F). Stir in parsley, salt, and pepper. Serve immediately.
Chef's Notes
- The quality of the artichokes is paramount; if using frozen, ensure they are fully thawed and patted dry to avoid diluting the sauce.
- For a truly Michelin-star finish, pass the finished sauce through a chinois (fine-mesh strainer) before plating, though this requires removing the lamb and artichokes temporarily.
- Always use room temperature eggs for the liaison to ensure a smoother transition into the hot liquid.
Storage
Refrigerator: 3 days — Sauce may thicken; loosen with a splash of stock when reheating.
Reheating: Warm gently over low heat while stirring; do not allow to boil or the egg liaison will scramble.
Troubleshooting
The sauce has curdled or looks 'grainy'.
Cause: The temperature was too high when the egg liaison was added, or the sauce was allowed to boil after adding eggs.
Fix: Remove from heat immediately and whisk in a tablespoon of cold heavy cream or stock to lower the temp and try to re-emulsify.
Prevention: Always remove the pan from direct heat or lower to the minimum setting before adding eggs; never let it boil.
The lamb is dry or tough.
Cause: The meat was boiled too aggressively or not braised long enough.
Fix: Continue simmering in stock for another 15 minutes before adding the liaison.
Prevention: Maintain a very gentle simmer (barely a bubble) and ensure the lid is on.
Cultural Context
The fricassee is a hybrid between a sauté and a stew—meat is seared but not browned as deeply as a ragout, then simmered in white stock. This specific version with egg and lemon (citron) draws heavily from the 'Agneau à la Provençale' traditions of Southern France.
