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Traditional Greek Lamb in Egg Lemon Sauce
2
1
1
pounds lamb shoulder
/4 cup butter
teaspoon dry dill weed or 1 tablespoon fresh dill
Salt, to taste
Pepper, to taste
6
1
bunches scallions, chopped
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
2
1
eggs, well beaten
lemons, juiced
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.
Traditional Greek Lamb in Egg Lemon Sauce
84
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