- 1/3 cup chopped dill
- 1/3 cup chopped parsley
- 1 tablespoons butter
- 2 tablespoons olive oil
- 1.2Kg (2.5 lbs) Shoulder Lamb cut in pieces (could also use pork)
- 3-4 medium onions finely chopped
- 1 Lemon
- 1-2 lettuces coarsely chopped
- 2 Egg Yolks
- 3 scallions finely chopped
Category : Meat|
Rating : 5
1.Heat oil and butter and saute lamb pieces until lightly brown. Remove from saucepan and season
2.Saute onions and scallions until tender.
3.Return lamb to saucepan add lettuce, parsley, dill salt and pepper and cover with water until meat is half covered. Simmer until meat is tender (approx 1hr)
4.Beat egg yolks and add lemon juice.
5.Slowly add to lemon sauce spoonfuls of boiling meat gravy and stir constantly. Once lemon juice has incorporated a portion of the meat gravy pour over rest of gravy and serve.
For egg and lemon sauce:
Beat egg yolks with 2 tablespoons of water.
Add lemon juice. Beat in, by spoonfuls, about 1/2 cup of the lamb gravy.
Pour egg mixture gradually over meat and gravy, stirring all the time.