Ingredients: |
Ingredients: 4 lbs. boneless lamb, cut into 3" chunks
1 white onion large, coarsely chopped
3 green onions, chopped
2 sprigs fresh dill, finely chopped
2 cups of vegetable broth
salt & pepper to taste
3 eggs, room temperature
4 lemons, juiced & strained
2 tbsp. olive oil
Endives:
3 endive, large bunches, coarsely chopped
lamb au jus (whatever is left in pot)
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Directions: |
Directions:In a large heavy Dutch oven heat up olive oil over medium high heat, add white & green onions, sauté until clear.
Add lamb, sauté another 25 minutes.
Add broth, stir and cover, cook 5 minutes.
In a preheated 350 º oven place Dutch oven.
Roast lamb for 1.5 hours, stir occasionally.
*Endive:
Remove cooked lamb from pot, drain meat and place into a covered casserole dish.
Over medium high heat, slowly add some endive & dill into Dutch oven, stirring constantly, once endive is cooked down push to the side of pot and add more endive, continue process until all endive has been added.
Turn down heat to low, cook an additional 15 minutes, stirring often.
Kathy says "Endive should be soft not crunchy" Remove cooked Endive from pot.
Set remaining broth aside.
Lemon Egg Sauce continues on next page.
In a blender, add eggs purée 20 seconds
Add lemon juice, purée 15 seconds
Slowly add 1 cup endive broth COOLED down into blender purée 15 seconds.
Continued on next page
Return the meat, endive and egg sauce to pot, MIX. Heat over medium heat for 2 minutes., |
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