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Greek Lamb Stew with Egg and Lemon Sauce

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 lamb 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.


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