Servings
Font
Back
4.7 from 45 votes

Greek Lamb Stew Avgolemono

This Greek lamb stew has pearl onions, olive oil, and lots of fresh dill. It is finished off with an egg, and lemon sauce-avgolemono.

Prep Time
10 mins
Cook Time
1 hr
Servings: 4
Calories: 562 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 2 lb lamb stew meat
  • 2 cups broth
  • 1 lb pearl onions 
  • 1 onion finely chopped
  • 1 tablespoon black pepper morcels
  • 1-2 bay leaf
  • 1 cup white wine
  • ½ bunch fresh dill
  • 3 tablespoon extra virgin olive oil
Avgolemono
  • 2 eggs beaten
  • 2 lemons juiced
for serving
  • freshly ground pepper optional
  • red pepper flakes optional

Instructions

    Cup of Yum
  1. Season the lamb pieces with sea salt and freshly ground pepper.
  2. Add the pearl onions with two cups of broth in a sauce pan and simmer in medium high heat for 15 minutes.
  3. Heat 2-3 tablespoons olive oil in a pot. Add the diced onion, season with a pinch or two sea salt, and saute for 2-3 minutes. Add the lamb and saute for 3-4 minutes or until lamb is browned all over. Add the black pepper kernels and bay leaf.
  4. Add the white wine and simmer on high for 1-2 minutes until the alcohol evaporates. Add the pearl onions and broth and the chopped dill. Season with sea salt and freshly ground pepper, cover the pot, and turn the heat to low. Slowcook until lamb is soft and can be pulled apart, about 60 minutes. Let it sit for 10 minutes after it is done to cool the broth.
Make the avgolemono
  1. Beat the eggs. Add the lemon juice. Slowly add about a cup of the lamb broth while wisking vigorously. Gradually pour sauce back to the pot while stirring.Simmer on low for 5 minutes until sauce thickens. Stir occasionally.
  2. Serve stew warm over orzo with fresh crusty bread. Sprinkle some red pepper flakes all over if you like.

Notes

  •  
  • If you feel the sauce is too thin for your liking, you can add a little cornflour to thicken it. The best way to do it is to mix one teaspoon of cornflour with a little broth and return it to the pot. Stir and simmer on low till sauce has your desired thickness. I rarely need to do that; I feel the sauce is pretty perfect without it. 
  •  
  • Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
  • Remove the pot from the heat to let the broth cool a little. Let it sit for 10-15 minutes.
  • Whisk the eggs well. Add the lemon. Keep whisking, and with a stream like a thin thread, add the broth. About a cup should be enough.
  • Add the avgolemono, like a thin thread, to the pot while stirring to incorporate evenly.
  • Let the food simmer on low heat for a few minutes to thicken the sauce. Stir once in a while. Don't let the food to boil. Keep an eye you don't want the sauce to break and curdle.

Nutrition Information

Calories 562kcal (28%) Carbohydrates 23g (8%) Protein 51g (102%) Fat 25g (38%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 229mg (76%) Sodium 659mg (27%) Potassium 1032mg (29%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 409IU (8%) Vitamin C 39mg (43%) Calcium 96mg (10%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 562

% Daily Value*

Calories 562kcal 28%
Carbohydrates 23g 8%
Protein 51g 102%
Fat 25g 38%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 229mg 76%
Sodium 659mg 27%
Potassium 1032mg 22%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 409IU 8%
Vitamin C 39mg 43%
Calcium 96mg 10%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.