| 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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