Lamb with lemon sauce askolymprous

Lamb with lemon sauce askolymprous
Lamb with lemon sauce askolymprous A delicious recipe with lamb and a delicious a vegetable, their askolymprous. From
5.0 stars rate, from 3 Chefs

Preparation time: 15 minutes | Cooking: 60 minutes | Total time: 1 hour 15 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 472 Calories | Fat: 10 g.

Cut portions lamb: 1500 g. (better thigh)
Flour: 1/2 mug
Salt, pepper: as you like
Ελαιόλαδο : 4 tablespoons
Dry white wine: 1/2 mug
Water: 2 mugs (about)
Askolymproi: 750 g.
Eggs: 2 large
Lemon: 1 large juice

1. Mix in a bowl the flour with the salt, pepper and flour the pieces of lamb.
2. Heat the olive oil in a saucepan and brown the meat well around. Add the onion and wither with the meat 2 - 3 minutes. Quenched with wine and when it evaporates almost, add water. When food boil, reduce heat, cover the pot and simmer until the meat is tender but still holding. Throughout care you do need extra water.
3. Meanwhile Wash them askolymprous and if necessary scrape their roots. They cut into 2 - 3 pieces if large.
4. When the meat is tender enough, add and askolymprous and continue cooking for 15 minutes. Close the eye and leave on the pot.
5. Beat eggs well with wire. Add some - a little lemon juice, continuing hitting. Finally add some - little broth from the pot, until the eggs to obtain high temperature. Then add them to the pot, which shake vigorously.
6. Serve very hot.

Prepared in 26 May 2014 by Luise

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