Arni se Avgolemno
(Greek Lamb in Egg Lemon Sauce) Recipe

Origin: America Period: Traditional

Ingredients:

900g lamb shoulder
50g butter
1 tablespoon fresh dill, chopped
salt and freshly-ground black pepper, to taste
6 bunches spring onions, chopped
360ml water

250ml Avgolemno (Egg and Lemon Sauce) made with 3 eggs rather than 1

Arni se Avgolemno
(Greek Lamb in Egg Lemon Sauce) Preparation:

Method:

Trim any excess fat and surface sinews from the meat then cut into stewing pieces. Melt the butter in a deep saucepan over high heat then add the lamb and seasoniongs. Fry until the meat is well browned on all sides then add the spring onions. Cover and cook over low heat for about 10 minutes, or until soft then add the water. Bring to a simmer and continue cooking slowly (covered) for about 100 minutes, or until the meat is coked through and tender.

Serve with Avgolemno (Egg and Lemon Sauce) made with 3 eggs rather than the usual 1 and garnish with the dill.

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