| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
Meats, Main dish, Greek |
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 |
tb |
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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