Egg and Lemon Lamb Soup


  1. Rinse the meat, place it in a large saucepan and cover with cold water. Add some salt and bring to boil.
  2. Skim it, cover and cook for about 1 hour. Add the pepper and the vegetables and cook for a further 15 minutes.
  3. Take the meat and vegetables out and keep them warm. Strain the broth, add the rice and some more water for the soup if needed, and cook for 10 minutes.
  4. Prepare the egg and lemon sauce and add it to the soup stirring constantly on a very low heat for 3 minutes.
  5. Serve the soup immediately, followed by the meat and the vegetables.

Alternatively, you can make a rice in the broth instead of the soup and serve the meat on a bed of rice.


  • 1 lambs’ head or 1 kg lamb’s shoulder, cut into pieces
  • 3 potatoes, peeled
  • white pepper
  • 60 gr. rice
  • salt
  • 4 carrots
  • 1 stick celery, sliced
  • 2 onions

Avgolemono Sauce


  • 2 eggs
  • juice of 2 lemons
    Serves 4 persons!


Leave a Reply