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Lamb Stew with Dill in Egg & Lemon Sauce

Arni me Anitho kai Avgolemono

Cuisine: Greek
Region: Crete

This is an easy recipe for a Lamb Stew with Dill in Egg and Lemon Sauce. Who said “easy” can’t be “delicious”? Here’s the living proof of it. 🙂

Serves: 6-8
Cooking time: approx. 60 min
You need: a bowl and a casserole or skillet


  • 1 Kg (2 Lb) lamb, cut in portions
  • 1 bunch of dill, diced
  • 4-5 fresh/green onions
  • 1/2 glass (cup) of olive oil
  • 3 eggs
  • Juice of 1 large lemon
  • 1 glass (cup) of hot water
  • salt and pepper to taste


  1. Wash the meat in cold water.
  2. Salt it.
  3. Take a casserole, pour in the olive oil, the green onions and the meat.
  4. Saute all of the above for a few minutes.
  5. Lower the fire to minimum.
  6. Add the water.
  7. Salt and pepper to taste.
  8. Put the lid on.
  9. Simmer for 45 to 60 minutes. Time depends on the quality of the meat.
  10. Add the dill and stir.
  11. Simmer for another 15 minutes. At this stage you prepare the egg and lemon sauce. See below.
  12. About 15 minutes after you stir in the dill, and after you made the egg and lemon sauce, you turn off the fire.
  13. Slowly add the egg and lemon sauce in the casserole.
  14. Give it a stir or two and let it rest.

For the Egg and Lemon Sauce

  • In a bowl, whisk the eggs with the lemon juice, a little water and a little of the lamb broth cooking in the casserole. (That’s all. 🙂

Notes on Lamb Stew with Dill in Egg and Lemon Sauce

  • As a side dish you could consider boiled and broiled potatoes, mashed potatoes, rice or orzo pasta. (Or anything you like, really. 🙂
  • Regarding the meat’s cut, lamb shoulder or shanks work well with this stews. Ask the clerk to chop it up to (more-or-less) portions. (You need the bones broken so that the gravy is good.)
  • Preparing deep frozen lamb or goat meat has a few tricks. Click here for more.

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