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