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  Added: Jul 11, 2007  •  Visited (278)  •  Print version Print this recipe (47)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lamb With Fresh Vegetables And Avgolemono Sauce
(Arni Me Avgolemono)
What You Need:
  • 3 pounds lean boneless shoulder of lamb or chuck of lamb
  • 8 tablespoons (¼ pound) butter
  • cups minced onions
  • 2 cups water
  • Salt and pepper to taste
  • ½ cup chopped dill
  • 3 tablespoons fresh lemon juice
  • Your choice of vegetables (see below)

    AVGOLEMONO SAUCE
  • 3 eggs
  • 2 tablespoons flour
  • ½ cup fresh lemon juice
  • 1 cup hot liquid (from cooked lamb)

  • How To Cook:
    MEAT:
    1. Cut lamb into 3-inch pieces. Melt butter in a saucepan or casserole; add meat and onions, and brown well over moderate heat.

    2. Add water, salt, pepper, dill, and lemon juice.

    3. Bring mixture to a boil, cover, and simmer for 1 hour, or until meat is tender.

    4. Add vegetables and cook according to instructions below. When vegetables are cooked, remove casserole from heat.

    AVGOLEMONO SAUCE:
    1. Beat eggs until light; add flour and lemon juice and mix well.

    2. Add about 1 cup of hot liquid from casserole to egg mixture very slowly, stirring constantly.

    3. Pour into stew slowly, shaking pan until sauce mixes with liquid in casserole.

    4. Serve immediately.

    VEGETABLES:
    1. Fresh artichokes - 12 small artichokes and ½ cup chopped fresh dill. Cook 1 hour with meat.

    2. Frozen artichokes - Three 10-ounce packages frozen artichoke hearts, thawed, and ½ cup chopped fresh dill. Cook ½ hour with meat.

    3. Broccoli - 2 bunches, chopped. Cook 45 minutes with meat.

    4. Cauliflower - 2 heads, cut into florets. Cook 45 minutes with meat.

    5. Celery - 3 bunches, cut into 2- to 3-inch pieces. Cook 30 minutes with meat.

    6. Leeks - 2 bunches. Slit leeks lengthwise; remove tough outer leaves. Rinse thoroughly under cold water to remove sand and cut into 2-inch pieces. Cook 30 minutes with meat.

    7. Escarole - 2 pounds. Remove tough outer leaves; separate leaves and rinse to remove sand; cut up into bite-size pieces. Cook 15 minutes.

    8. Spinach - 3 pounds, chopped. Cook 10 minutes with meat.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Vegetables » Cauliflower
    Main Ingredient » Vegetables » Artichokes
    Main Ingredient » Vegetables » Leek
    Dish » Main Courses

     





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