Lamb with Cos Lettuce in Egg and Lemon Sauce (Arnaki Fricassee me Maroulia)

IINGREDIENTS

• 2 kg lamb shoulder or leg, boned and trimmed of fat
• 600 ml hot water
• 2 cos lettuces
• ½ cup dill
• 3 tablespoons vegetable oil
• salt and white pepper
• 5 spring onions, trimmed, rinsed and coarsely chopped
• 1 medium onion, finely chopped

Avgolemono Sauce
• 3 eggs
• juice of 2 lemons
• 1 tablespoon corn flour diluted in a little water

METHOD

Cut the boned meat into serving-size pieces and trim excess fat. Rinse and drain. Heat the oil in a wide saucepan, put in the meat with all the chopped onions and sautee gently for a few minutes. Then add the hot water and let it simmer for about 1 hour, or until the lamb is cooked.
In the meantime, rinse the lettuce leaves and drain. Chop them coarsely and add to the meat almost at the very end, with the dill, salt and pepper, and cook for a further 10-15 minutes.
For the avgolemono sauce, beat the eggs with the lemon juice. Gradually add some lamb stock and stir constantly while the sauce is heated. Do not let the sauce boil. Add the corn flour if you want to thicken the sauce. Continue stirring until the sauce thickens. Once prepared, pour over the meat, rotating the saucepan; heat gently for 1-2 minutes and serve.

Serves / Yields : 4 persons

Source: www.greek-recipe.com