greek

Lamb with Greens and Egg Lemon Sauce

Name: Lamb with Greens and Egg Lemon Sauce
Yield: 1 serving
Cuisine: greek
Ingredients: 185 g lamb leg, boneless, cubed; 8 g olive oil; 134 g romaine lettuce, chopped; 34 g scallions, sliced; 8 g fresh dill, chopped; 29 g lemon juice; 42 g egg; 210 g water; 2 g salt; 0.42 g black pepper

This simmered dish pairs lamb leg, boneless, cubed with lemon juice, egg and romaine lettuce, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

10 g Carbohydrates

51 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

185g lamb leg, boneless, cubed 472 kcal
8g olive oil 71 kcal
134g romaine lettuce, chopped 20 kcal
34g scallions, sliced 12 kcal
8g fresh dill, chopped 3 kcal
29g lemon juice 9 kcal
42g egg 60 kcal
210g water 0 kcal
2g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

lamb legsaltblack pepper
Pat lamb dry and season with salt and black pepper.
lamb legolive oil
Heat olive oil in a medium pot over medium-high heat. Brown the lamb on all sides, 5 to 7 minutes.
scallionsfresh dillwater
Add scallions and dill; cook 1 minute. Add water, reduce heat to a gentle simmer, cover, and cook 25 minutes.
romaine lettuce
Stir in romaine and simmer uncovered until greens are tender and liquid is slightly reduced, 8 to 10 minutes.
lemon juiceegg
Whisk egg and lemon juice in a bowl. Slowly whisk in a few spoonfuls of hot broth to temper.
lemon juiceegg
Remove pot from heat and stir in the egg-lemon mixture. Return to very low heat for 1 to 2 minutes, stirring gently, without boiling, until slightly thickened. Serve warm.