| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Greek, Main dish, Meats | 6 | Servings |
INGREDIENTS
| 5 | lb | Shoulder or back of lamb |
| 3/4 | c | Butter |
| 10 | Scallions | |
| Water as needed | ||
| Coarse salt | ||
| 3 | Heads of lettuce | |
| 2 | T | Dill, chopped or to taste |
| Salt & pepper to taste | ||
| 2 | Egg yolks | |
| 2 | Lemons, juice only |
INSTRUCTIONS
Cut lamb into serving-size strips. Place in pot with the butter. Clean scallions; chop the white part into small pcs. and the greens into larger ones (abt. 1 1/2" long); add to meat. Add 1/2 c. water and a little coarse salt; cook over med. heat for abt. 1 hr. Clean lettuce and cut into 2-inch pcs. As soon as meat has absorbed the water it will begin to brown in the butter but do not let the scallions brown. Add dill, lettuce, salt & pepper. Cover pot and simmer over low heat for abt. 15 min. If it is needed, add a little water toward the end of the cooking time (not in the beginning, because then the lettuce will exude water). Beat egg yolks with 2 tb. of water, add the juice from the lemons, and beat it in well. Add a little of the liquid from the pot, beating constantly. Pour this sauce back into the pot and shake the pot gently to mix the sauce with the food. Serve immediately. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 216
Total Fat: 24.6g
Cholesterol: 121mg
Sodium: 58.3mg
Potassium: 84.5mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 1.5g