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1
In a heavy-based saucepan or Dutch oven gently fry onion in butter until transparent.
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2
Increase heat and add cubed lamb.
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3
Cook, stirring constantly, until meat juices evaporate.
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4
Meat should not brown.
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5
Reduce heat and add hot water, herbs and salt and pepper to taste.
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6
Cover and simmer gently for 1 to 1 1/2 hours.
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7
Add prepared vegetable and continue to cook until lamb and vegetables are tender.
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8
Carefully drain liquid from pan into a measuring jug and make up to 1 1/2 cups with hot water or stock.
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9
Keep pan contents hot.
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10
Make Egg and Lemon Sauce: Bring stock to the boil.
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11
Mix cornflour to a paste with a little cold water and add to stock, stirring until thickened and bubbling.
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12
Let it boil for 1 minute.
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13
In a bowl, beat egg whites until stiff, add egg yolks and continue beating until light and fluffy.
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14
Add lemon juice gradually, beating constantly.
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15
Gradually pour in boiling, thickened stock, beating constantly.
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16
Return sauce to pan and cook, stirring constantly, over low heat for 1 to 2 minutes to cook the egg.
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17
Do not allow sauce to boil.
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18
Remove from heat and continue to stir for 1 minute.
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19
Season to taste.
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20
Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the side of the stove for 5 minutes.
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21
Arrange lamb and vegetable on a serving dish and sprinkle with chopped herb.
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22
Serve immediately with crusty bread and a chilled white wine.
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23
*Note: Use any one of the following for the vegetable: 8 to 12 small globe artichoke hearts.
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24
Add to meat about 1 hour and cook for further 30 to 45 minutes.
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25
500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in boiling, salted water for 5 minutes.
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26
Drain, add to meat after 1 hour and cook for further 45 minutes.
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27
Pork can be used instead of lamb with this vegetable.
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28
4 heads endive, washed well and trimmed of any coarse leaves.
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29
Slit heads in half lengthways and blanch in boiling salted water for 2 minutes.
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30
Drain, add to meat after 1 1/2 hours and cook for further 15 minutes.
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31
4 small firm heads lettuce, washed well and quartered.
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32
Place in a colander and scald with boiling water.
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33
Add after 1 1/2 hours and cook for further 15 minutes.
