Lamb in Egg Lemon Sauce (Arni Avgolemono)
1/4 cup (60 ml) extra-virgin olive oil 3 lbs (1.35 Kg) boneless shoulder or leg of lamb cut into 2-inch (5 cm) pieces 1 medium onion, chopped 1 1/2 cup (375 ml) dry white wine or water 2 cups (500 ml) canned or frozen artichoke hearts, quartered 10 scallions (spring onions), cut into 2-inch pieces 3 medium carrots, cut into 2-inch (5 cm) pieces Salt and freshly ground pepper to taste 2 eggs Juice of 2 lemons
Heat the oil in a large pot over high heat and brown the lamb on all sides. Add the onions, reduce the heat to medium, and saute for 3 minutes. Add the wine and simmer covered for 15 minutes. Add the artichoke hearts, scallions, carrots, salt, and pepper and simmer until the lamb and vegetables are tender, about 45 minutes. Using a slotted spoon, transfer the lamb and vegetables to a serving platter. You should have about 1 1/2 to 2 cups (375 - 500 ml) liquid remaining in the pot - add a little water if necessary. Beat the eggs and lemon juice in a small bowl and stir some of the hot pan liquid into the egg mixture. Stir the egg mixture into the pot and continue stirring over very low heat until the sauce thickens - do not boil. Adjust the seasoning with salt and pepper and pour the sauce over the lamb and vegetables. Serves 6 to 8.
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