Lamb with Lemon Sauce 2
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INGREDIENTS 4 tablespoons olive oil
4 tablespoons butter
1/4 cup chopped green onions
4 cups shredded lettuce
1 cup chopped onion
3 pounds shoulder of lamb, cut in cubes
Salt and freshly ground pepper
1 teaspoon dried dill
1 teaspoon arrowroot
1 tablespoon lemon juice
1 tablespoon finely chopped lemon rind
3 egg yolksHeat the oil and butter in a large skillet. Add the green onions, lettuce and chopped onion, and cook gently until wilted and tender. Add the lamb and let it cook, turning pieces frequently, until colored but not browned. Salt and pepper to taste, and add the dill. Add enough water to just barely cover the meat; lower the heat and simmer gently until the lamb is tender. Taste for seasonings.
Mix arrowroot with the lemon juice and lemon rind, and slowly stir this mixture into the lamb stew. Cook, stirring constantly, until well blended and slightly thickened. Remove from heat.
Beat eggs slightly and add a little of the hot sauce from the stew to the eggs. Mix well; slowly add egg mixture to stew, stirring it in a little at a time so that it does not curdle.
Makes 6 servings