Recipe for cooking traditional greek lamb in egg lemon sauce
Recipes from Greece :: Greek Main Dish Meats
2 lbs. lamb shoulder 1/4 c. butter 1 tsp. dry dill weed or 1 Tbsp. fresh dill Salt, to taste Pepper, to taste 6 bunches scallions, chopped 1 1/2 (one and one-half) c. 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 c. hot chicken broth Beat eggs until light and fluffy. Add lemon juice slowly, beating well. Gradually add hot broth, beating constantly at low speed.
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