• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Greek Lamb Stew with Egg and Lemon Sauce

  • Recipe Submitted by on

Category: Lamb/Sheep

 Ingredients List

  • 4 lb Lamb shoulder, trimmed and
  • -cut into 2-inch pieces
  • 2 tb Olive oil
  • 1 lg Onion, sliced
  • 2 Celery stalks, sliced
  • 1 Carrot, sliced
  • 6 c Chicken stock or broth
  • 2 c Water
  • 8 Peppercorns, in cheesecloth
  • -bag
  • 8 Sprigs parsley, in
  • -cheesecloth bag
  • 1 lg Bay leaf, in cheesecloth bag
  • 1 tb Minced fresh marjoram leaves
  • --or-
  • 1 ts Dried marjoram, crumbled
  • Salt to taste
  • 8 Artichokes, trimmed, chokes
  • -removed, then quartered
  • 5 lg Eggs
  • 1/2 c Fresh lemon juice
  • 1/4 c Snipped fresh dill


In a casserole combine the lamb with enough water to cover, bring to a
boil, skimming, and simmer 5 minutes. Drain.

In a casserole set over moderate heat, heat oil until hot. Add onion,
celery and carrot and cook, stirring occasionally, for 5 minutes, or until
vegetables are softened. Add stock, water, cheesecloth bag, marjoram,
reserved lamb and salt to taste. Bring liquid to a boil and simmer,
partially covered, for 1 1/2 hours.

Transfer lamb to a platter and strain cooking liquid. Return lamb and
cooking liquid to casserole, bring liquid to a boil and add artichokes.
Simmer, partially covered, 20 to 25 minutes, or until lam b and artichokes
are tender.

In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup
of hot stock, a little at a time. Add egg mixture to casserole and simmer
over moderately low heat, stirring, until lightly thickened. Do not boil.
Before serving stir in fresh dill.

>From Taste Show # TS4806

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