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Ingredients
- 1/4 c. Butter
- 3 Tbsp. Extra virgin olive oil
- 2 1/2 lb Boneless lamb, cut in uniform piece
- 2 x Onions, coarsely minced
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 c. Boiling water
- 2 lb Fresh spinach
- 1 tsp Dill
- 2 x Large eggs Juice of 1 lemon
Directions
- Heat butter and oil in a large pot. Add in lamb pcs and brown on all sides.
- Add in onions and saute/fry till soft. Stirring, add in salt, pepper and boiling water. Simmer covered, for 1 hour, adding water when necessary. While meat is simmering, wash spinach thoroughly and tear leaves into small pcs. In a separate pot, steam spinach till leaves are wilted, about 3 min.
- Remove and drain. Add in spinach and dill to meat mix. Stir and simmer for 15 min. Remove pot from heat. Beat Large eggs till frothy. Slowly add in lemon juice, beating constantly. Add in 1 c. of liquid from meat mix, at first slowly and then increasing the flow, beating constantly. Pour avgolemono sauce into the lamb and spinach and stir gently to combine. Serve warm with crusty bread for soaking.
- Makes 6 servings.
- Note: If you wish, you maysubstitute romaine lettuce for the spinach.
- NOTES :This recipe dates back to the earliest days of recorded history.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 6 servings | |
| Calories 515 | |
| Calories from Fat 373 | 72% |
| Total Fat 41.68g | 52% |
| Saturated Fat 17.46g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 616mg | 26% |
| Potassium 1003mg | 29% |
| Total Carbs 7.1g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.86g | 1% |
| Protein 28.76g | 46% |
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