Tangy Lamb Stew with Lettuce and Scallions Recipe

Name: Tangy Lamb Stew with Lettuce and Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 pounds trimmed boneless leg of lamb, cut into 1-inch chunks; Salt and freshly ground pepper; 1 cup dry white wine; 12 medium scallions, finely chopped; 2 tablespoons unsalted butter; 2 cups water; 2 large heads Romaine lettuce (2 1/2 pounds), cut crosswise into 1/2 -inch-wide strips; 3 large eggs; 2/3 cup fresh lemon juice; 2 tablespoons cornmeal mixed with 2 tablespoons water; 2 tablespoons chopped dill; 1/2 pound feta cheese, sliced

Servings: persons

3 tablespoons olive oil
3 pounds trimmed boneless leg of lamb, cut into 1-inch chunks
Salt and freshly ground pepper
1 cup dry white wine
12 medium scallions, finely chopped
2 tablespoons unsalted butter
2 cups water
2 large heads Romaine lettuce (2 1/2 pounds), cut crosswise into 1/2 -inch-wide strips
3 large eggs
2/3 cup fresh lemon juice
2 tablespoons cornmeal mixed with 2 tablespoons water
2 tablespoons chopped dill
1/2 pound feta cheese, sliced

1
In a large enameled cast-iron casserole, heat 1 tablespoon of the oil.
2
Season the lamb with salt and pepper.
3
Add one-third of the meat to the casserole and brown it over moderately high heat; transfer the lamb to a plate.
4
Repeat with the remaining oil and meat in 2 batches.
5
Discard the fat from the casserole.
6
Add the wine and boil until reduced by half, about 5 minutes.
7
Return all the meat to the casserole along with any accumulated juices.
8
Add the scallions and butter and season with salt and pepper.
9
Add the water and lettuce and bring to a boil.
10
Simmer the stew over low heat until the lamb is tender, about 30 minutes, pressing down occasionally to submerge the greens.
11
In a medium bowl, lightly beat the eggs.
12
Beat in the lemon juice, cornmeal slurry and dill, then gradually beat in 1/4 cup of the hot liquid from the casserole.
13
Add the egg mixture to the casserole and cook, stirring constantly, until the sauce thickens; do not boil or the eggs will curdle.
14
Serve hot with feta cheese.

1511

kcal

Calories

115

Fat

Carbs

110

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 pounds trimmed boneless leg of lamb, cut into 1-inch chunks, Salt and freshly ground pepper, 1 cup dry white wine, and more.

Yes, Tangy Lamb Stew with Lettuce and Scallions 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!

Tangy Lamb Stew with Lettuce and Scallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions