Try this Greek Lamb Stew with Egg and Lemon Sauce recipe, or contribute your own.
Suggest a better descriptionIn a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain. In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours. Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lam b and artichokes are tender. In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill. >From Taste Show # TS4806 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon"
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Serving Size: 1 Serving (732g) | ||
Recipe Makes: 8 | ||
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Calories: 888 | ||
Calories from Fat: 536 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.6g | 79 % | |
Saturated Fat 23.3g | 116 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 820mg | 252 % | |
Sodium 721.2mg | 25 % | |
Potassium 1547.1mg | 41 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 15.1g | ||
Protein 64.9g | 93 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 888
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