Greek Easter Lamb Soup with Egg Lemon Sauce
Ingredients
- 1/2 cup extra virgin olive oil
- 2 pounds lamb, bone in
- 10 green onions, chopped
- 5 cups water
- 2 bunches dill, chopped
- 1 head romaine lettuce, chopped very thin
- salt and pepper, to taste
- 3 lemon juice
- 3 eggs
Instructions
- Trim the lamb of most of the fat. Cut lamb into bite-sized pieces. If the bone is too thick to cut through, cut all the meat off, but save the bone.
- Add olive oil to a large pot on medium heat. Add lamb and bone(s) and saute for 10 minutes, stirring often.
- Add green onions and saute for another 3 minutes.
- Add 5 cups of water. Bring to a boil and then immediately lower to a simmer. Simmer covered for 30 minutes.
- Add lettuce, dill, salt, and pepper. Simmer for one hour.
- In a bowl, whisk together eggs and lemon juice.
- While whisking, ladle 2 ladlefuls of broth from the soup very slowly into the egg-lemon mixture. Make sure to keep whisking the whole time. You're trying to bring the temperature of the eggs up.
- Turn off the stove and remove the pot from the heat. Pour in the egg-lemon sauce and stir the soup immediately.
- It is important to not cover the soup, as the eggs may solidify.
Nutrition
Calories: 326kcalCarbohydrates: 5gProtein: 27gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 136mgSodium: 117mgPotassium: 584mgFiber: 2gSugar: 2gVitamin A: 7074IUVitamin C: 11mgCalcium: 65mgIron: 4mg
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