Recipe courtesy of David Rosengarten

Greek Lamb Stew with Egg and Lemon Sauce

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  • Level: Easy
  • Yield: 8 servings
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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. Drain. 
  2. 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. 
  3. 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 lamb and artichokes are tender. 
  4. 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.

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