Greek lamb in lemon sauce

Greek lamb in lemon sauce

Under the Walnut Tree
Fanny Bergenström

A nice and mild lamb stew, with a refreshing taste of lemon and dill.


Quantity Ingredient
1.5kg boneless lamb
2-3 medium carrots, in pieces
1 large onion, in wedges
2 tablespoons olive oil
200-400ml water
300ml dry white wine
2 small bay leaves
small sprig rosemary
3 eggs
1-1 1/2 ripe lemons, juiced
a handful fresh dill, chopped
freshly ground black pepper


  1. Start by cutting the meat into 3 x 4 cm pieces. Prepare the vegetables.
  2. Heat a frying pan with the olive oil and fry the meat in batches until nicely browned. Transfer the meat to a heavy-based casserole dish or pot. Deglaze the frying pan by adding about 200 ml water, and stir well. Pour the juices into the dish, and add the carrots and onion. Season the stew with salt and freshly ground black pepper.
  3. Add the white wine, followed by the bay leaves and rosemary. Bring to the boil and then lower the heat. Cover and allow the meat to slowly simmer for 45-60 minutes, or until the meat is really tender. Dilute with a bit more water towards the end of the cooking time.
  4. Remove the meat and vegetables using a slotted spoon, and keep warm under foil. Strain and reserve the cooking liquid.
  5. Lightly beat the eggs in a bowl, and while whisking, pour in the hot cooking liquid, a little at a time. Pour the mixture back into the dish and simmer very gently over low heat so that the sauce doesn’t separate (which it will if you let it boil). Stir continuously.
  6. Season the sauce with the lemon juice, salt and possibly a bit more black pepper, and then put the warm meat back in.
  7. Garnish with a sprinkling of chopped dill (or use parsley if you prefer), and serve with boiled rice or plain potatoes and a leafy green salad.
Under the Walnut Tree
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