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Serves: 4-6
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Cooking Time: 1 3/4 to 2 hrs
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In a heavy-based saucepan or possibly Dutch oven gently fry onion in butter till transparent.
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Increase heat and add in cubed lamb.
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Cook, stirring constantly, till meat juices evaporate.
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Meat shouldn't brown.
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Reduce heat and add in warm water, herbs and salt and pepper to taste.
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Cover and simmer gently for 1 to 1 1/2 hrs.
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Add in prepared vegetable and continue to cook till lambe and vegetables are tender.
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Carefully drain liquid from pan into a measuring jug and make up to 1 1/2 c. with warm water or possibly stock.
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Keep pan contents warm.
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Make Egg and Lemon Sauce: Bring stock to the boil.
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Mix cornflour to a paste with a little cool water and add in to stock, stirring till thickened and bubbling.
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Let it boil for 1 minute.
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In a bowl, beat egg whites till stiff, add in egg yolks and continue beating till light and fluffy.
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Add in lemon juice gradually, beating constantly.
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Gradually pour in boiling, thickened stock, beating constantly.
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Return sauce to pan and cook, stirring constantly, over low heat for 1 to 2 min to cook the egg.
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Don't allow sauce to boil.
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Remove from heat and continue to stir for 1 minute.
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Season to taste.
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Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the side of the stove for 5 min.
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Arrange lamb and vegetable on a serving dish and sprinkle with minced herb.
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Serve immediately with crusty bread and a chilled white wine.
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*Note: Use any one of the following for the vegetable:
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8-12 small globe artichoke hearts.
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Add in to meat about 1 hour and cook for further 30-45 min.
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500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in boiling, salted water for 5 min.
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Drain, add in to meat after 1 hour and cook for further 45 min.
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Pork can be used instead of lamb with this vegetable.
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4 heads endive, washed well and trimmed of any coarse leaves.
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Slit heads in half lengthways and blanch in boiling salted water for 2 min.
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Drain, add in to meat after 1 1/2 hrs and cook for further 15 min.
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4 small hard heads lettuce, washed well and quartered.
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Place in a colander and scald with boiling water.
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Add in after 1 1/2 hrs and cook for further 15 min.
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