Lamb with wild vegetables and egg-lemon sauce
With Lamb,
Lamb with wild vegetables and egg-lemon sauce
Serves6 servings
Cooks In15' preparation | 1 hour & 30' cooking
DifficultyEasy Peasy
Ingredients
- 3.3 lb lamb cut into pieces (brisket and leg)
- ½ cup extra-virgin olive oil
- 4 potatoes, quartered
- 10 artichokes, cleaned
- 0.6 lb peas
- 5-6 green onions, chopped with leaves
- 1 onion, chopped
- 4 carrots, sliced
- ½ bunch fresh dill, chopped
- Salt, freshly ground pepper
- EGG-LEMON SAUCE
- 2 eggs
- Juice of 2 lemons
Method
- Rinse the meat and place in a cooking pot.
- Cover with cold water and simmer until there is no liquid left, about 25 minutes.
- Add the olive oil, green onions and chopped onion, and sauté for 5 minutes.
- Next add the vegetables: potatoes, artichokes, peas and carrots.
- Pour enough water to cover the ingredients halfway and simmer for a further 35-40 minutes.
- Check the seasoning and sprinkle with the chopped dill.
- Prepare the egg-lemon sauce and loosen with a ladleful of liquid from the fricassee.
- Pour over the goat and move the pot around in a circular motion.
- The sauce must be fairly thick and not very runny.
- If the meat has already boiled and the food has a lot of juices, increase the heat, remove the lid and boil vigorously for 5-6 minutes until it boils down.
- Remove from heat and wait for boiling to stop before adding the sauce.