Traditional Greek Lamb in Egg Lemon Sauce
- 1 - 2 lbs lamb shoulder
- 1/4 cup butter
- 1 tsp dry dill weed or 1 Tbsp fresh dill
- Salt, to taste
- Pepper, to taste
- 6 bunches chopped scallions
- 1 1/2 cups water
Egg Lemon Sauce Ingredients:
- 3 eggs, well beaten
- 2 lemons, juiced
- 1 cup hot chicken broth
Trim excess fat from meat and cut into stew pieces. Place in deep saucepan over high heat. Add butter and seasonings. Brown meat well until juices are absorbed. Add green scallions.
Cover and cook over low heat until soft. Add water. Continue cooking slowly for 1 1/2 to 2 hours or until meat is done.
Serve with Egg Lemon Sauce.
Beat eggs until light and fluffy. Add lemon juice slowly, beating well. Gradually add hot broth, beating constantly at low speed.Servings: 4
Submitted by: Recipe Group Member
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