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
- 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.
- Beat the eggs and lemon juice in a medium bowl. Add the beaten eggs to the pan.
- Cook for 2 minutes, stirring constantly, until the sauce thickens slightly.
- Transfer to a serving dish and serve hot.