This easy stew is creamy, delicious and surprisingly light. The lemon and egg brighten the sauce and the meat is so tender it melts in your mouth. It is great garnished with fresh sage leaves crisped in butter.
Note: If you don't have time to sit with the meat while it simmers, brown the meat, onion and garlic as directed. Then, place them in a crock pot along with 1 teaspoon of salt and enough water to cover the meat. Cook on high for 4 hours or low for 8 hours.
Prep time:20 minutes (hands on time)
Cook time:1 1/2 hours (hands off time)
- 1/4 cup olive oil
- 2 pounds boneless shoulder of lamb, cut into 1 inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- Salt and pepper
- 2 cups water
- 4 medium zucchini and/or summer squash, cut into 1/2 inch slices
For the sauce and garnish
- 3 eggs
- 2 lemons, juiced
- Lemon zest
- Cooking liquid from the lamb and zucchini
- Salt and pepper
- Fresh parsley, minced
- 4-6 quart soup pot
- Slotted spoon
- Hand juicer
- Zester or fine grater
Step 1. Cook the lamb
Heat the oil in the large pot. Add the lamb, onion and garlic. Cook, stirring occasionally to prevent sticking until the meat is brown and the onions are translucent and tender, about 10 minutes. Season with salt and pepper.
Add the water, bring to a boil and reduce to a simmer. Simmer for about 1 1/2 hours.
Step 2. Add the zucchini
When the lamb is tender and almost falling apart, add the zucchini slices and simmer until the zucchini is just tender, about 10 minutes.
Step 3. Make the sauce
Remove the meat and zucchini with a slotted spoon. Set aside and cover to keep warm.
Boil the cooking liquid until it is reduced to around 1 1/2 cups or less. Meanwhile, zest and juice the lemons.
In a large measuring cup or bowl, beat the eggs until foamy. Slowly add the lemon juice while you continue beating.
Gradually whisk the egg/lemon mixture into the reduced cooking liquid. Continue heating, stirring constantly until the sauce is slightly thickened. Salt and pepper to taste. Turn off the heat.
Step 4. Finish and serve
Add the meat and zucchini to the sauce. Stir to incorporate. Serve with brown rice and garnish with freshly chopped parsley and lemon zest.
Cook's tip: Lay out extra lemon zest on a plate in a single layer to dry. When completely dry, store in an airtight container for future use.