Greek Lamb Stew with Egg and Lemon Sauce

Yield: 8 Servings
Categories: Lamb
4lbLamb shoulder, trimmed and cut into 2-inch pieces
2tbOlive oil
1lgOnion, sliced
2Celery stalks, sliced
1Carrot, sliced
6cChicken stock or broth
2cWater
8Peppercorns, in cheesecloth bag
8Sprigs parsley, in cheesecloth bag
1lgBay leaf, in cheesecloth bag
1tbMinced fresh marjoram leaves
DIVIDER--or-
1tsDried marjoram, crumbled
Salt to taste
8Artichokes, trimmed, chokes removed, then quartered
5lgEggs
1/2cFresh lemon juice
1/4cSnipped fresh dill
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