Anginares Me Arni Kai Avgolemono - Lamb With Artichokes And

• 3 to 3 1/2 lb. lean boneless lamb shoulder, cut in 3-inch cubes
• salt and pepper
• 3 Tbsp. butter
• 2 Tbsp. olive oil
• 1 c. finely chopped green onions
• 1 c. finely chopped onion
• 2 c. water
• 1/4 c. fresh lemon juice
• 1/2 c. fresh dill or 2 Tbsp. dry dill
• 6 artichokes
• fresh lemon juice
• 3 large eggs (room temperature)
• 2 Tbsp. flour
• 1/3 to 1/2 c. fresh lemon juice
• hot lamb stock

1. Beat eggs until light and frothy; add flour, beating 1 minute longer.
2. Slowly add lemon juice and very slowly add all of the hot stock, beating constantly.
3. Pour egg-lemon mixture back into saucepan with lamb; shake saucepan back and froth to incorporate sauce with meat and artichokes.

lean boneless lamb shoulder, salt, butter, olive oil, green onions, onion, water, lemon juice, fresh dill, artichokes, lemon juice, eggs, flour, lemon juice, stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281118 (may not work)