>from josiecooks2001 rfgc
>TRADITIONAL GREEK LAMB IN EGG LEMON SAUCE
>
>2 lb. lamb shoulder
>1/4 C. butter
>1 tsp. dry dillweed or
> 1 T. fresh dill
>Salt, to taste
>Pepper, to taste
>6 bunches chopped scallions
>1 1/2 C. water
>
>Trim excess fat from meat and cut into stew pieces. Place in deep
>saucepan over high heat. Add butter and seasonings. Brown meat well
>until juices are absorbed. Add green scallions. Cover and cook over
>low heat until soft. Add water. Continue cooking slowly for 1 1/2 to
>2 hours or until meat is done. Serve with Egg Lemon Sauce.
>
>Egg Lemon Sauce
>3 eggs, well beaten
>2 lemons, juiced
>1 C. hot chicken broth
>
>Beat eggs until light and fluffy. Add lemon juice slowly, beating
>well. Gradually add hot broth, beating constantly at low speed.