Arni Avgolemeno (Lamb with Egg Lemon Sauce) - Carol Bondy

In 2006 I created a cook book for my children and extended family. It included recipes and stories as well as family pictures.  This recipe was from my brother, David
Carol
 
This is my favorite recipe for Lamb.    The recipe comes from my brother David but in Abiquiu, it has become my favorite company dish,
 
Ingredients
6-7 lb leg of lamb (boned and butterflied)
1 cup olive oil
3 tbsp lemon juice
1 tsp salt
½ tsp pepper
2 tbsp chopped parsley
1 tsp oregano
3 bay leaves
1 cup thinly sliced onions
3 cloves thinly sliced garlic
 
Combine olive oil, lemon juice and spices in a shallow baking dish.  Mix thoroughly and add onions and garlic.   Lay meat on top and spoon some marinade over top of lamb.   Marinade for 24 hours turning several times.   Broil 30-40 minutes.   Watch the time!   The lamb cooks very rapidly over open coals if you are grilling (the way I make it).   The lamb will be lumpy after it is boned, so some sections will be well done while the thicker sections will be rare.  
 
Egg LemonSauce
Ingredients
3 egg yolks
2 tbsp lemon juice
1 tsp or more of arrowroot
1 tsp salt
Pinch cayenne
1 cup chicken stock
1 tsp finely chopped parsley

Over a very low heat combine egg yolks, arrowroot, salt and cayenne.    Blend until smooth.   Beat in lemon juice until smooth.   Add stock slowly and work until thickened, stirring constantly.   Stir in chopped parsley and serve.

Note:  I almost always double this sauce.  Use on the Lamb or Dolmades or veggies.  It's a perfect substitute for Hollandaise.

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