Recipe ingredients
- 2 pounds lamb shoulder
- 1/4 cup butter
- 1 teaspoon dry dill weed or 1 tablespoon fresh dill
- Salt, to taste
- Pepper, to taste
- 6 bunches scallions, chopped
- 1 1/2 cups water
- Egg lemon sauce:
- 3 eggs, well beaten
- 2 lemons, juiced
- 1 cup hot chicken broth
Recipe method
- Trim excess fat from meat and cut into stew pieces.
- Place in deep saucepan over high heat.
- Add butter and seasonings. Brown meat well until juices are absorbed.
- Add green scallions. Cover and cook over low heat until soft.
- Add water. Continue cooking slowly for 1 1/2 to 2 hours or until meat is done.
- Serve with egg lemon sauce.
- Egg lemon sauce: Beat eggs until light and fluffy. Add lemon juice slowly, beating well. Gradually add hot broth, beating constantly at low speed.
Other greek recipes:
Traditional greek lamb in egg lemon sauce recipe
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