Recipe Details

Summary

Name: Traditional Greek Lamb In Egg Lemon Sauce

Category: Greece

2 pounds lamb shoulder

1/4 cup butter

1 teaspoon dry dill weed or 1 tablespoon fresh dill

Salt, to taste

Pepper, to taste

6 bunches scallions, chopped

1 1/2 cups water

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

3 eggs, well beaten

2 lemons, juiced

1 cup hot chicken broth

Beat eggs until light and fluffy. Add lemon juice slowly, beating well. Gradually add hot broth, beating

constantly at low speed.