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Greek
Spring Lamb Stew -
Makes 4 servings.
- 1 Tbsp. canola oil
- 1 lb. cubed lamb, well-trimmed
- 3 large whole scallions, chopped
- 1 cup snipped dill, divided
- 1 medium turnip, peeled and
diced
- 1 small zucchini, diced
- 2 large romaine lettuce leaves,
cut in 3/4 inch strips
- 8 ounces frozen pearl onions,
defrosted
- 1 large egg
- 3 Tbsp. fresh-squeezed or
frozen lemon juice
- Salt and black pepper
- Heat oil in a Dutch oven.
Brown pieces of lamb, turning to color them on all sides, 10
minutes in all.
Mix in scallions and half the dill. Pour in 1 cup cold water.
When liquid boils, reduce heat, cover, and simmer 40 minutes.
- Add turnip, squash, lettuce,
and onions. Cover, and cook until lamb and vegetables are tender,
20 minutes longer. Uncover, and let stew cool 10 minutes.
In small bowl, whisk egg. Beat in lemon juice. While whisking,
slowly drizzle 1/2 cup liquid from pot into egg and blend in
quickly and thoroughly. While stirring stew vigorously, slowly
stir in egg mixture. Continue stirring until liquid in pot thickens
slightly and looks creamy. (There may be a few white bits.) Season
to taste with salt and pepper.
-
- Garnish with remaining dill,
and serve with steamed new potatoes or brown rice.
Note: If reheating stew, take care not to let it boil, or egg
will curdle.
Per serving: 253 calories, 11 g. total fat (3 g. saturated fat),
12 g. carbohydrate, 26 g. protein, 1 g. dietary fiber, 126 mg.
sodium.