Lamb And Celery Avgolemono

lamb avgolemono

  Ingredients List:

  • 1/4 cup Greek extra virgin olive oil
  • 2 lbs. lamb
  • 2 lbs. celery
  • 1 onion
  • 1/4 cup chopped dill
  • 1/4 cup chopped parsley
  • Water as needed
  • 2 eggs
  • Juice of 1 lemon
  • Salt & pepper to taste


  1. In a large pot, brown lamb in olive oil
  2. Chop onion  and add to pot once lamb has browned
  3. Cut celery into 1-2" pieces and add to pot
  4. Chop dill and parsley and add to pot
  5. Add enough water to just  cover the veggies
  6. Simmer covered for 1-1/2 hours
  7. Remove pot from heat
  8. In a bowl, scramble the eggs and add the lemon juice 
  9. Slowly start adding the hot liquid from the pot into the lemon egg mixture in very small amounts
  10. Repeat step #9 until egg mixture is warm enough for the  eggs not to curdle when added to pot
  11. Add lemon egg mixture to pot and agitate slowly to combine (see video)


Notes & Tips:
  • Makes 4 servings
  • Serve with fresh Greek bread and feta
  • Can be made ahead and frozen
  • Recipe can be halved or doubled as needed