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Lamb With Leeks Avgolemono

Greek.Cookery's picture
  Lean lamb shoulder 3 Pound
  Butter 3 Tablespoon
  Eggs 3
  Onions 3 , chopped
  Flour 2 Tablespoon
  Leeks 2 Bunch (200 gm)
  Lemons 1 1⁄2 , juiced
  Water 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste

Cut lamb into 3 inch cubes.
Melt butter in a saucepan or casserole, add meat and onions, and brown well over moderate heat.
Wash leeks thoroughly and cut into 2 inch pieces.
Add water, leeks, and salt and pepper to casserole.
Bring mixture to a boil, cover, and simmer for 1 1/2 to 2 hours or until meat is tender.
Remove from heat and allow to cool slightly while preparing avgolemono sauce: Beat eggs until light, add flour and lemon juice, and mix well.
Very slowly add liquid from stew, stirring constantly, until about 1 cup of the hot liquid has been added.
Pour egg mixture into stew slowly, shaking pan until sauce mixes with liquid in casserole.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4489 Calories from Fat 3034

% Daily Value*

Total Fat 337 g519.1%

Saturated Fat 152.6 g763.1%

Trans Fat 0 g

Cholesterol 1697.5 mg565.8%

Sodium 1487.5 mg62%

Total Carbohydrates 100 g33.4%

Dietary Fiber 15.5 g62.1%

Sugars 26.5 g

Protein 259 g518.8%

Vitamin A 104.5% Vitamin C 202.3%

Calcium 55.1% Iron 172.5%

*Based on a 2000 Calorie diet


Lamb With Leeks Avgolemono Recipe