Traditional Greek Lamb In Egg Lemon Sauce Recipe
Traditional Greek Lamb in Egg Lemon Sauce
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
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