Braised Spring Lamb with Egg-Lemon Sauce — Kuzu Kapama
Aegean spring lamb braised slowly with bunches of spring onion, dill, and lettuce in an egg-lemon broth thickened to a velvety sauce, served over rice pilaf for a celebratory seasonal plate.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat lamb dry, season with 1 tsp salt and 0.5 tsp pepper. Slice spring onion into 2cm lengths, lettuce into 3cm ribbons. Chop dill and parsley, halve lemons. Measure rice, stock, and water.
Sear
Heat olive oil in a heavy lidded pan over medium-high 2 minutes. Sear lamb in single layer 6–7 minutes, turning, until deeply browned all sides. Lift onto a plate.
Sweat
In same pan over medium heat, cook spring onion 4–5 minutes until softened and translucent. Return lamb, toss 30 seconds to combine.
Braise
Add hot stock and remaining 1 tsp salt, bring to gentle simmer over medium 30 seconds. Drop heat to low, cover, braise 30 minutes until lamb is fork-tender and broth reduces.
Build
Add lettuce and half the dill, cover, cook over low heat 6–7 minutes until lettuce wilts into lamb juices. Cool 2 minutes off heat.
Reduce
Whisk eggs, lemon juice, and flour off heat 30 seconds. Stream in 120ml warm braising liquid whisking constantly, pour back into pan over low heat 2–3 minutes until sauce coats spoon. While sauce thickens, cook rice with butter and 360ml water over low heat 14 minutes until tender.
Plate
Spoon rice onto plates, ladle lamb and avgolemono sauce over, scatter remaining dill and parsley, finish with lemon halves.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.