Lamb with baby courgettes, in an egg-lemon sauce

Name: Lamb with baby courgettes, in an egg-lemon sauce
Yield: 5 servings
Cuisine: British
Ingredients: 1 kg lamb, boned; 1 kg very young and tender courgettes; 1 tbsp olive oil or margarine; 1 onion, chopped; 3 cups warm water; parsley, chopped; 2 eggs; juice of 1 lemon; 1 tsp corn starch or flour; salt and pepper

Cookpad Greece @cook_8238176

Greece

Lamb, cooked on the stove pot, with very tender courgettes, (the size of the index finger). The sauce is thickened with an egg-lemon (avgolemono) mixture. It is a truly delicious dish with divine taste!

Recipe by sirilo

Cookpad Greece @cook_8238176

Greece

Recipe by sirilo

Saved

Ingredients

5 servings

1 kglamb, boned
1 kgvery young and tender courgettes
1 tbspolive oil or margarine
1onion, chopped
3 cupswarm water
parsley, chopped
2eggs
juice of 1 lemon
1 tspcorn starch or flour
salt and pepper

Saved

Steps

1

Heat the oil in a pot. Season the piece of lamb with salt and pepper and brown it in the pot on all sides. Add the chopped onion, saute, add the 3 cups of warm water and allow to simmer until the meat is almost tender.
2

Lightly sauté the courgettes in a frying pan after having seasoned them first. Place them alongside the meat in the pot, add the finelly chopped parsley and allow the meal to simmer until the courgettes are done. If we deem it necessary, we can add more warm water.
3

Beat the eggs in a bowl. Add in the lemon juice and corn flour, and continue beating till the corn flour is dissolved. If necessary, season with salt. Add spoonfuls of the juice from the meat to the beaten eggs to temper. When the egg mixture is warm, pour it over the other ingredients in the pot. Grab the handles of the pot and give it a few good twirls to distribute the sauce through the whole dish.