Recipe for lamb casserole/stew with egg and lemon sauce

[peridito]

I used to cook a lamb stew which I finished I think with an egg and lemon sauce .
I can't find the recipe and googling suggests greek recipes often with olive oil/cream/olives .
My old recipe was light and fresh .

If I cook chunks of lamb neck fillet in a veg stock and the add egg and lemon at end ,would that work ?

And would it be freezable with the sauce ?

Any help ?

If you look at the avogolemno recipe on marilenaskitchen.com there are no olives in it, but lots of light fresh greens, and the lamb is then finished with the traditional egg and lemon sauce.

thanks

Oh OP that sounds weird but also delicious. Love lamb, lemons and egg! Thank you

I am Cypriot and what you're describing sounds like a lamb soup called entratha- it has lamb and potatoes, in an 'avgolemono' soup and finished with fresh parsley. It's delicious and hearty.

@catinboots123 I used this ,I did 2 eggs and 2 lemons but next time I would halve that .

Start off by separating the egg whites from the egg yolks. In a bowl, whisk the egg yolks and gradually add the lemon juice whist whisking until combined. In another bowl add the egg whites and whisk using a hand mixer until the egg whites are foamy and thick. While whisking slowly add the yolk mixture in the egg whites.

Continue whisking for 1-2 minutes and gradually add some of the hot broth, a litte bit at a time. Make sure you add the broth slowly or the egg whites will curdle! When done, pour the mixture back into the pot, stir well and leave for 5-10 minutes.

I had cooked the lamb in a clear stock.