Aussie Lamb Fricassée with Artichoke & Celeriac | Aussie Beef & Lamb | UK

Ingredients

• 600g lamb leg (cut into cubes 3-4 cm thick)
• 100g olive oil
• 100g onion (roughly chopped into large cubes)
• 75g leek (roughly chopped into large cubes)
• 75g fennel (roughly chopped into large cubes)
• 15g lemongrass
• 15g garlic (peeled)
• 40g white wine
• 400g chicken stock
• 1g dried lemon verbena
• 8g lemon zest (in large pieces)
• 25g lemon juice
• 3 egg yolks
• Salt
• 20g olive oil
• 20g butter
• 50g fresh onion (finely chopped)
• 100g celeriac (cut into large cubes)
• 4 artichokes (cleaned and quartered)
• 100g Swiss chard (boiled)
• Fennel fronds (finely chopped)