| 1 | Serves: 4-6 cooking time: 1 ?to 2 hours in a heavy-based saucepan or dutch oven gently fry onion in butter until transparent. |
| 2 | Increase heat and add cubed lamb. |
| 3 | Cook, stirring constantly, until meat juices evaporate. |
| 4 | Meat should not brown. |
| 5 | Reduce heat and add hot water, herbs and salt and pepper to taste. |
| 6 | Cover and simmer gently for 1 to 1 ?hours. |
| 7 | Add prepared vegetable and continue to cook until lambe and vegetables are tender. |
| 8 | Carefully drain liquid from pan into a measuring jug and make up to 1 ?cups with hot water or stock. |
| 9 | Keep pan contents hot. |
| 10 | Make egg and lemon sauce: bring stock to the boil. |
| 11 | Mix cornflour to a paste with a little cold water and add to stock, stirring until thickened and bubbling. |
| 12 | Let it boil for 1 minute. |
| 13 | In a bowl, beat egg whites until stiff, add egg yolks and continue beating until light and fluffy. |
| 14 | Add lemon juice gradually, beating constantly. |
| 15 | Gradually pour in boiling, thickened stock, beating constantly. |
| 16 | Return sauce to pan and cook, stirring constantly, over low heat for 1 to 2 minutes to cook the egg. |
| 17 | Do not allow sauce to boil. |
| 18 | Remove from heat and continue to stir for 1 minute. |
| 19 | Season to taste. |
| 20 | Pour egg and lemon sauce over lamb and vegetable, cover and leave at the side of the stove for 5 minutes. |
| 21 | Arrange lamb and vegetable on a serving dish and sprinkle with chopped herb. |
| 22 | Serve immediately with crusty bread and a chilled white wine. |
| 23 | *note: use any one of the following for the vegetable: 8-12 small globe artichoke hearts. |
| 24 | Add to meat about 1 hour and cook for further 30-45 minutes. |
| 25 | 500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in boiling, salted water for 5 minutes. |
| 26 | Drain, add to meat after 1 hour and cook for further 45 minutes. |
| 27 | Pork can be used instead of lamb with this vegetable. |
| 28 | 4 heads endive, washed well and trimmed of any coarse leaves. |
| 29 | Slit heads in half lengthways and blanch in boiling salted water for 2 minutes. |
| 30 | Drain, add to meat after 1 ?hours and cook for further 15 minutes. |
| 31 | 4 small firm heads lettuce, washed well and quartered. |
| 32 | Place in a colander and scald with boiling water. |
| 33 | Add after 1 ?hours and cook for further 15 minutes |
