- 2 pounds [900 g] lean boned lamb, cut into 1-inch [2.5-cm] cubes
- 3 tablespoons [45 mL] olive oil
- 2 large onions, thinly sliced and then finely mincedt
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1 clove garlic, minced
- 1/4 teaspoon [1 mL] dill seeds
- 1 teaspoon [5 mL] freshly minced parsley
- 1/2 cup [125 mL] water
- 1 [12-ounce / 340-g] pack frozen artichoke hearts
Lemon Egg Sauce
- 4 egg yolks
- 1/4 cup [60 mL] freshly squeezed lemon juice
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Lamb Greek Style
- Into a heavy bottom casserole, heat 1 1/2 tablespoons [22.5 mL] of olive oil until hot.
- Brown lamb cubes on all sides; set aside.
- Pour remaining olive oil into casserole; brown onion slices.
- Stir in salt, pepper, minced garlic, dill seeds, freshly minced parsley and water.
- Cover and leave to simmer for 50 minutes, until lamb cubes are tender.
- Add frozen artichoke hearts; cook for 10 minutes, until tender.
- Meanwhile, beat lemon egg sauce eggs yolks until light and fluffy.
- Slowly beat in fresh lemon juice.
- Slowly stir in 2 tablespoons [30 mL] of lamb cooking juices.
- When meat is done, really slowly pour lemon egg sauce over lamb cubes and take away from heat.
- Cover and leave to stand for 5 minutes before serving.
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