Greek Lamb Stew, Avgolemono
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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
