“Avgolemono” is a traditional egg-lemon sauce, a favorite in Greek homes. Try this easy recipe with lamb or pork. It is equally delicious!
1½ cup extra-virgin olive oil
2 kg lamb leg, in portions
1 large onion, grated
10 spring onions, finely chopped
500 g celeriac, diced
5 large carrots, chopped
5 leeks, chopped
2 cups dill, chopped
salt, black pepper
For the egg-lemon sauce
3 eggs, in whites + yolks
2 lemons, juiced
1 tbsp tomato puree
In a large pan heat oil. Cook lamb in batches and on all sides until nicely colored. Transfer on a plate. In the same pan cook all onion until translucent. Stir in celeriac, carrots and leeks until tender. Season with salt and pepper and add 2 glasses of water. Simmer on low heat for 1 hour and 30 minutes or until meat is really tender. About 10 minutes before lamb is ready stir in dill.
For the egg-lemon sauce: Whizz whites into a meringue. Then beat egg yolks on a separate bowl. Mix together and stir in lemon juice. Stir in tomato puree and then one ladle of liquid from the pan. Stir in a second ladle of liquid beating with an egg whisk constantly. Repeat process with two or three ladles of liquid.
Drizzle lamb with the avgolemono (egg-lemon sauce) without stirring and serve warm.
Photo George Drakopoulos – Food styling Tina Webb
Και η συνταγή στα ελληνικά: Αρνάκι αβγολέμονο με σέλινο, καρότο και πράσο