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Lamb Chops Avgolemono

Avgolemono is a dish that is very dear to my heart. My mother was born in London and moved to Austraila as a ten pound pom in the late 1950′s. She met my Greek father at a dance in Sydney and soon after they married. Mixed marriages were rare in those days and I think that my mother was either very brave or crazy because marrying my father meant marrying into the Greek community and culture. In between having six children, she managed to learn the Greek language and cuisine. So it came to be that I was taught Mediterranean cooking by my very English mother.

Avgolenono is basically a dish finished with an egg and lemon sauce. Dolmades, cabbage rolls, chicken soup, and lamb are some of the most common dishes finished with this sauce. Although most believe avgolemono to be solely a Greek dish, there are similar versions of avgolemono in Sardinian and mainland Italian cuisine. Abbacchio brodettato alla romana is the most famous dish which is believed to have roots in the early Jewish-Roman culture.

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  • (5 /5)
  • (2 Rating)

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Instructions

  • 1. Place a large deep-sided casserole dish over a medium heat and add the olive oil. Season the lamb chops with salt and pepper and brown them on both sides. Remove and set aside.
  • 2. Chop the onion and gently sweat it down over a low heat until translucent.
  • 3. Add the chops and raise the heat to medium. Add the wine and deglaze the pot.
  • 4. Add enough water to just cover the chops and bring to a gentle simmer. Cover and cook on low for 30 minutes.
  • 5. Add the fennel bulb and broad beans and cook for a further 30 minutes.
  • 6. If you are using fresh artichokes, add them to the pot and cook for 20-30 minutes until tender.
  • 7. Chop the dill or fennel fronds, add it to the pot (along with the preserved artichokes if you are using them) and cook for 5 minutes. Season with salt and pepper. Remove the pot from the heat.
  • 8. Place the eggs and lemon juice into a large bowl.
  • 9. Whisk well using a hand whisk or stick blender.
  • 10. Continue whisking the egg mixture while adding 1 ladle of the hot stock from the pot at a time until combined well.
  • 11. Add several ladles and then pour the mixture into the pot, stir, return to a low heat and bring to a slow simmer for 5 minutes.
  • 12. Remove from the heat and serve with fresh crusty bread.

About The Author

Elizabeth

Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...