LOCATION: Recipes >> Greek >> Lamb 01
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Lamb 01
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ARNI FRICASE ME KREMMITHAKIA KE MAROULIA (LAMB)
5 pounds shoulder or back of lamb
3/4 cup butter
10 scallions
water as needed
coarse salt
3 heads of lettuce
2 tablespoons dill, chopped (or to taste
salt & pepper to taste
2 egg yolks
2 lemons, juice only
Cut lamb into serving-size strips. Place in pot with the butter.
Clean scallions; chop the white part into small pieces. and the
greens into larger ones (about. 1 1/2" long); add to meat. Add 1/2
cup water and a little coarse salt; cook over med. heat for about.
1 hr. Clean lettuce and cut into 2-inch pieces. As soon as meat
has absorbed the water it will begin to brown in the butter but do
not let the scallions brown. Add dill, lettuce, salt & pepper.
Cover pot and simmer over low heat for about. 15 min. If it is
needed, add a little water toward the end of the cooking time (not
in the beginning, because then the lettuce will exude water).
Beat egg yolks with 2 TB. of water, add the juice from the lemons,
and beat it in well. Add a little of the liquid from the pot,
beating constantly. Pour this sauce back into the pot and shake
the pot gently to mix the sauce with the food. Serve immediately.
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