More Great Recipes: Greek | Lamb/Sheep | Main Dish | Oven

Greek Lamb Stew, Avgolemono


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Serves | Prep Time | Cook Time

Ingredients

3 lb. lean lamb, cut into
1 1/2-inch cubes
2 Tbsp. olive or vegetable oil
1 large onion, sliced
1/2 c. dry white wine
2 c. water
2 tsp. salt
1/8 tsp. pepper
1 bay leaf
1 Tbsp. chopped fresh dill or
1 tsp. dry dill weed
2 (9 oz.) pkg. frozen
artichoke hearts
2 Tbsp. flour
1/4 c. dry white wine
3 eggs
1/4 c. fresh lemon juice

Garnish - lemon slices and fresh dill


GREEK LAMB STEW, AVGOLEMONO


(Lamb With Artichoke Stew)


3 lb. lean lamb, cut into


1 1/2-inch cubes


2 Tbsp. olive or vegetable oil


1 large onion, sliced


1/2 c. dry white wine


2 c. water


2 tsp. salt


1/8 tsp. pepper


1 bay leaf


1 Tbsp. chopped fresh dill or


1 tsp. dry dill weed


2 (9 oz.) pkg. frozen


artichoke hearts


2 Tbsp. flour


1/4 c. dry white wine


3 eggs


1/4 c. fresh lemon juice


Brown lamb, a little at a time (remove pieces to a bowl


as they brown), in oil in heavy kettle. Add onion, saute until


golden, about 5 minutes. Return meat to kettle. Add 1/2 cup


wine, lower heat, cover and simmer 15 minutes.


Stir in water, salt, pepper and bay leaf. Simmer,


covered, over low heat, 1 hour and 15 minutes, or until meat is


tender. Add dill and artichokes. Cook 10 minutes longer or


until artichokes are tender. Remove bay leaf. Remove meat and


artichokes from cooking liquid with slotted spoon. Arrange in


a shallow serving casserole. Cover and keep hot while making


sauce. Measure cooking liquid, there should be about 3 cups;


add wine or water, if needed. Bring to boil.


Blend flour in 1/4 cup wine in a small cup; stir into


boiling liquid. Cook and stir until sauce thickens and bub-


bles, 1 minute.


Beat eggs with rotary beater or electric hand mixer


until light and fluffy. Beat in lemon juice. Gradually beat


boiling sauce into egg mixture. Return to saucepan; heat,


stirring constantly over low heat, 1 minute. Sauce should not


boil.


To serve, pour sauce over meat and artichokes in casse-


role. Garnish with lemon slices and fresh dill, if you wish


Pairs Well With


Notes

A dash of local for every season
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