Lamb with Egg-Lemon SauceContributed by Margie Gould Rath and Jack Goldberg
In a pot, brown lamb in half the oil. Remove and set aside.
Add remaining oil and sauté onions. Return meat to the pot and add next six ingredients. Cover and simmer for 50 minutes or until lamb is tender. Add artichoke hearts and cook for 10 more minutes.
In a bowl, beat egg yolks until light and fluffy. Slowly beat in lemon juice. Gradually add 2 T of the liquid cooking with the lamb into the egg-lemon mixture. Slowly stir egg-lemon mixture into the pot.
Remove from the heat, cover, and let stand for 5 minutes before serving. Serves 5.
- 2 lbs. boneless lean lamb in 1" cubes
- 3 T oil
- 2 large onions, thinly sliced
- 1 t salt
- ¼ t pepper
- 1 clove garlic, minced or mashed
- ¼ t dried dill
- 1 T parsley, minced
- ½ c water
- 8 oz. artichoke hearts, canned or frozen
- 4 egg yolks
- ¼ c lemon juice