• Lamb:
  • 1 pound leg of lamb, cut into bite size pieces
  • 1/4 cup butter
  • 4 scallions, chopped
  • 2 tbs. chopped fresh dill
  • 2 cups white wine
  • 2 cups water
  • Salt and pepper
  • 1 medium head romain lettuce, cut into 1-inch thick strips
  • Egg-Lemon Sauce:
  • 1 egg yolk
  • Juice of 2 lemons
  • Juice from the stewed lamb


Place the lamb, butter, scallions, and dill in a wide-mouthed saucepan or stew pan with low (about 3-inch) sides. Saute on the stovetop over low heat until browned. Add the wine and water and reduce to half over high heat, about 15 minutes. Salt and pepper to taste. While the lamb stews, blanch the lettuce in boiling water. Add it to the reduced stew and cook for another 15. Drain the stew juice and set lamb aside. Prepare the sauce by whisking together the egg yolk and lemon juice with one hand and diluting the mixture with the other hand by pouring in the lamb stew juice. Heat sauce and then add to lamb.

Yield: 8-10 meze servings.

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Submitted 6/13/05.
Source: World Class Cusine
Submitted By: Rick Smith
Stewed Lamb with Egg-Lemon Sauce