Greek lamb stew with egg and lemon sauce

8 Servings

Ingredients

Quantity Ingredient
4 pounds Lamb shoulder, trimmed and cut into 2-inch pieces
2 tablespoons Olive oil
1 large Onion, sliced
2 Celery stalks, sliced
1 Carrot, sliced
6 cups Chicken stock or broth
2 cups Water
8 Peppercorns, in cheesecloth bag
8 Sprigs parsley, in cheesecloth bag
1 large Bay leaf, in cheesecloth bag
1 tablespoon Minced fresh marjoram leaves or-
1 teaspoon Dried marjoram, crumbled
Salt to taste
8 Artichokes, trimmed, chokes removed, then quartered
5 larges Eggs
½ cup Fresh lemon juice
¼ cup 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 1½ 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

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" <gaellon@...> on Apr 4, 1997

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