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Lamb With Leeks Avgolemono Recipe
|Lean lamb shoulder||3 Pound|
|Onions||3 , chopped|
|Leeks||2 Bunch (200 gm)|
|Lemons||1 1⁄2 , juiced|
|Water||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 4489 Calories from Fat 3034
% Daily Value*
Total Fat 337 g519.1%
Saturated Fat 152.6 g763.1%
Trans Fat 0 g
Cholesterol 1697.5 mg
Sodium 1487.5 mg62%
Total Carbohydrates 100 g33.4%
Dietary Fiber 15.5 g62.1%
Sugars 26.5 g
Protein 259 g518.8%
Vitamin A 104.5% Vitamin C 202.3%
Calcium 55.1% Iron 172.5%
*Based on a 2000 Calorie diet
Melt butter in a saucepan or casserole, add meat and onions, and brown well over moderate heat.
Wash leeks thoroughly and cut into 2 inch pieces.
Add water, leeks, and salt and pepper to casserole.
Bring mixture to a boil, cover, and simmer for 1 1/2 to 2 hours or until meat is tender.
Remove from heat and allow to cool slightly while preparing avgolemono sauce: Beat eggs until light, add flour and lemon juice, and mix well.
Very slowly add liquid from stew, stirring constantly, until about 1 cup of the hot liquid has been added.
Pour egg mixture into stew slowly, shaking pan until sauce mixes with liquid in casserole.