Greek Lamb Stew with Egg and Lemon Sauce
| Yield: | 8 Servings |
| Categories: | Lamb |
| 4 | lb | Lamb shoulder, trimmed and cut into 2-inch pieces |
| 2 | tb | Olive oil |
| 1 | lg | Onion, sliced |
| 2 | Celery stalks, sliced | |
| 1 | Carrot, sliced | |
| 6 | c | Chicken stock or broth |
| 2 | c | Water |
| 8 | Peppercorns, in cheesecloth bag | |
| 8 | Sprigs parsley, in cheesecloth bag | |
| 1 | lg | Bay leaf, in cheesecloth bag |
| 1 | tb | Minced fresh marjoram leaves |
| DIVIDER | --or- | |
| 1 | ts | Dried marjoram, crumbled |
| Salt to taste | ||
| 8 | Artichokes, trimmed, chokes removed, then quartered | |
| 5 | lg | Eggs |
| 1/2 | c | Fresh lemon juice |
| 1/4 | c | Snipped fresh dill |
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