Greek Lamb Stew with Egg and Lemon Sauce Recipe

Name: Greek Lamb Stew with Egg and Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds lamb shoulder, trimmed and cut into 2-inch pieces; 2 tablespoons olive oil; 1 large onion, sliced; 2 celery stalks, sliced; 1 carrot, sliced; 6 cups chicken stock or broth; 2 cups water; A cheesecloth bag containing 8 peppercorns, 8 sprigs parsley and 1 large bay leaf; 1 tablespoon minced fresh marjoram leaves, or 1 teaspoon dried, crumbled; Salt to taste; 8 artichokes, trimmed, chokes removed and artichokes quartered; 5 large eggs; 1/2 cup fresh lemon juice; 1/4 cup snipped fresh dill

Servings: persons

4 pounds lamb shoulder, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
1 large onion, sliced
2 celery stalks, sliced
1 carrot, sliced
6 cups chicken stock or broth
2 cups water
A cheesecloth bag containing 8 peppercorns, 8 sprigs parsley and 1 large bay leaf
1 tablespoon minced fresh marjoram leaves, or 1 teaspoon dried, crumbled
Salt to taste
8 artichokes, trimmed, chokes removed and artichokes quartered
5 large eggs
1/2 cup fresh lemon juice
1/4 cup snipped fresh dill

1
In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes.
2
Drain.
3
In a casserole set over moderate heat, heat oil until hot.
4
Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened.
5
Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste.
6
Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.
7
Transfer lamb to a platter and strain cooking liquid.
8
Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes.
9
Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.
10
In a bowl whisk eggs until thick and light.
11
Whisk in lemon juice and 1 cup of hot stock, a little at a time.
12
Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened.
13
Do not boil.
14
Before serving stir in fresh dill.

2210

kcal

Calories

130

Fat

Carbs

243

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 pounds lamb shoulder, trimmed and cut into 2-inch pieces, 2 tablespoons olive oil, 1 large onion, sliced, 2 celery stalks, sliced, and more.

Yes, Greek Lamb Stew with Egg and Lemon Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Lamb Stew with Egg and Lemon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions