Lamb Recipes
Traditional Greek Lamb in Egg Lemon Sauce
Ingredients
Lamb
- 1 (2 pound) lamb shoulder
- 1/4 cup butter
- 1 teaspoon dry dill weed or 1 tablespoon fresh dill
- Salt, to taste
- Pepper, to taste
- 6 bunches chopped scallions
- 1 1/2 cups water
Egg Lemon Sauce
- 3 eggs, well beaten
- 2 lemons, juiced
- 1 cup hot chicken broth
Instructions
Lamb
- 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.
Egg Lemon Sauce
- Beat eggs until light and fluffy. Add lemon juice slowly, beating well. Gradually add hot broth, beating constantly at low speed.