| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Greek | Taste, Lamb | 8 | Servings |
INGREDIENTS
| 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 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 |
INSTRUCTIONS
In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain. In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours. Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lam b and artichokes are tender. In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill. >From Taste Show # TS4806 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
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