• 2 bunches spring onions, finely chopped
  • 2 lettuces, roughly torn
  • 1 large onion, finely chopped
  • 1 or 2 lemons
  • 1 cup olive oil
  • 3 eggs
  • 1.5 kg leg lamb, boned
  • 1/2 bunch celery leaves
  • 1/2 bunch dill
  • salt and pepper


-Cut the meat into pieces 

              - Heat the
oil in a saucepan

-Brown the meat on all sides
              - Brown the onions 
              - Add 2 cups of water and bring to the boil.

Simmer until almost done. Place the vegetables, celery leaves, lettuce and dill in the saucepan. 

               - As soon as they are done, remove the saucepan from the heat and prepare the avgolemono sauce

                - Separate the yolks from the whites of the eggs 

               - Squeeze the lemons

                - Beat the egg yolks 

                - Beat the egg whites until they form soft peaks 
                - Stir the yolks into the whites
                - Add the lemon juice 

                - Gradually add the gravy from the saucepan, stirring constantly so that the egg does not curdle.
- Return the mixture to the saucepan
- Shake the saucepan so that the avgolemono sauce covers all of the meat evenly



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