Lamb - Lamb in Egg Lemon Sauce
Source of Recipe
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Recipe Introduction
Variations on this dish abound all over Greece, and any meat can be
substituted for the lamb. The sauce is what makes this dish stand
out, and it can be used with virtually any combination of meats and
vegetables.
List of Ingredients
Lamb - Lamb in Egg Lemon Sauce
(Arni Avgolemono)
1/4 cup (60 ml) extra-virgin olive oil
3 lbs (1.35 Kg) boneless shoulder or leg of lamb
cut into 2-inch (5 cm) pieces
1 medium onion, chopped
1 1/2 cup (375 ml) dry white wine or water
2 cups (500 ml) canned or frozen artichoke hearts, quartered
10 scallions (spring onions), cut into 2-inch pieces
3 medium carrots, cut into 2-inch (5 cm) pieces
Salt and freshly ground pepper to taste
2 eggs
Juice of 2 lemons
Heat the oil in a large pot over high heat and brown the lamb on all
sides. Add the onions, reduce the heat to medium, and saute for 3
minutes. Add the wine and simmer covered for 15 minutes. Add the
artichoke hearts, scallions, carrots, salt, and pepper and simmer
until the lamb and vegetables are tender, about 45 minutes. Using a
slotted spoon, transfer the lamb and vegetables to a serving platter.
You should have about 1 1/2 to 2 cups (375 - 500 ml) liquid remaining
in the pot - add a little water if necessary. Beat the eggs and lemon
juice in a small bowl and stir some of the hot pan liquid into the egg
mixture. Stir the egg mixture into the pot and continue stirring over
very low heat until the sauce thickens - do not boil. Adjust the
seasoning with salt and pepper and pour the sauce over the lamb and
vegetables. Serves 6 to 8.Recipe
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