Lamb in Lemon Sauce

15 Oct

LambInLemonSauce Sauteed lamb bites in a thick lemon and egg sauce.

-By Carrie (Strommen) Lennie


2 lb boned lean lamb (shoulder or leg) cut into small chunks
4 Tbsp extra-virgin olive oil
4 Tbsp vegetable stock (homemade or bouillon)
salt to taste
2 large eggs
juice of 1 lemon


  1. Sauté the lamb in the oil in a large frying pan over medium heat for 15-20 minutes, or until cooked through. If the lamb begins to stick to the pan, add the stock. Season with salt.
  2. Beat the eggs and lemon juice in a medium bowl. Add the beaten eggs to the pan.
  3. Cook for 2 minutes, stirring constantly, until the sauce thickens slightly.
  4. Transfer to a serving dish and serve hot.
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Posted by on October 15, 2011 in Main Dishes


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