Lamb with Blessed Thistle
Quick answer
Lamb with blessed thistle is prepared by gently braising cleaned wild roots with lamb until meltingly tender, finished with a classic egg-lemon liaison. The dish offers a harmonious balance of rich savory meat and bright, earthy herbal notes.
- Total time
- 85 dk
- Servings
- 4
- Calories (est.)
- ~490 kcal
- Difficulty
- orta
lamb with blessed thistle · sevketi bostan recipe · aegean lamb stew
85 dk · 4 servings · 490 kcal
Ingredients
- 750 g cleaned blessed thistle (roots and greens)
- 500 g diced lamb (shoulder or leg)
- 1 large yellow onion (finely diced)
- 4 tbsp extra virgin olive oil
- 3 cups hot water
- 1 tsp salt
- Liaison: 1 egg yolk
- Liaison: Juice of 1 large lemon
- Liaison: 1 tsp cornstarch
Method
- Peel the fibrous skin off the thistle roots, slice them lengthwise, and submerge them in lemon water to prevent oxidation.
- Heat olive oil in a heavy-bottomed pot, sear the lamb pieces until nicely browned and their juices evaporate.
- Add the diced onions and sauté for 4-5 minutes until translucent and aromatic.
- Drain the thistle roots and add them to the pot with hot water and salt; cover and simmer on low heat for 40-45 minutes until both meat and roots are fork-tender.
- Whisk egg yolk, lemon juice, and cornstarch in a small bowl; temper by gradually whisking in a ladle of the hot cooking broth.
- Pour the warm liaison back into the pot while gently stirring, bring to a gentle simmer for 1-2 minutes, then rest off the heat before serving.
Carefully remove the tough woody core inside thicker roots to ensure a meltingly soft texture throughout the dish.
FAQ
Can I use beef instead of lamb?
Yes, beef shank or stewing beef works, but you will need to simmer the beef longer before adding the thistle roots.
How do you keep blessed thistle roots bright?
Keep the trimmed and scraped roots fully submerged in cold water generously acidulated with lemon juice until ready to cook.
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