Lamb or goat meat with egg-lemon sauce

A recipe from Crete for lamb or goat meat, with herbs, lettuce, and thickened with an egg-lemon sauce.

Recipe by Ελeνη

A recipe from Crete for lamb or goat meat, with herbs, lettuce, and thickened with an egg-lemon sauce.

Recipe by Ελeνη

A recipe from Crete for lamb or goat meat, with herbs, lettuce, and thickened with an egg-lemon sauce.

Recipe by Ελeνη

A recipe from Crete for lamb or goat meat, with herbs, lettuce, and thickened with an egg-lemon sauce.

Recipe by Ελeνη

Ingredients

4-6 servings

1

Brown the meat in the heated olive oil, and then add the spring onions, dill, salt, pepper, and 2 cups of water.
2

When the meat is almost tender, add the butter lettuce, which you have roughly chopped. Let cook for approximately 15 minutes.
3

Take the pot off the heat, and proceed to prepare the egg-lemon sauce to thicken the juices.
4

Whisk the egg whites well. Add the yolks one by one, beating them in well. Then add the lemon juice and continue beating.
5

While beating, add spoonfuls of the hot juices from the pot to the egg sauce, to temper it to a higher temperature. Then pour the egg sauce over the contents of the pot, and shake the pot around a bit, to ensure all is well distributed.
6

Once the meal has cooled down a bit, it is ready to serve.