Side Pannel
Greek Lamb Stew with Egg and Lemon Sauce
Greek Lamb Stew with Egg and Lemon Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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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