Recipe for Traditional Greek Lamb In Egg Lemon Sauce from the Lamb section.
Traditional Greek Lamb in Egg Lemon Sauce1 (2 pound) lamb shoulder
1/4 cup butter
1 teaspoon dry dill weed or 1 tablespoon fresh dill
Salt, to taste
Pepper, to taste
6 bunches chopped scallions
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.
We hope you enjoy your freshly made Traditional Greek Lamb In Egg Lemon Sauce. This recipe came from Lamb's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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