| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Greek |
Lamb, Taste |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Lamb shoulder, trimmed and |
|
|
cut into 2-inch pieces |
| 2 |
T |
Olive oil |
| 1 |
|
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 |
|
Bay leaf, in cheesecloth bag |
| 1 |
T |
Minced fresh marjoram leaves |
|
|
or- |
| 1 |
t |
Dried marjoram, crumbled |
|
|
Salt to taste |
| 8 |
|
Artichokes, trimmed chokes |
|
|
removed then quartered |
| 5 |
|
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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