Ingredients:
1 1/2 boned shoulder of lamb
10 artichokes
4 fresh onions chopped
1 large onion finely chopped
100 grams butter
1 cup finely chopped dill
Juice of 2 lemons
2 eggs
2 lemons
Salt and pepper
Method:
1. Roll up the lamb and tie with string
2. In a saucepan, melt the butter and add the onions and saute
3. Put the roll of meat in and turn several times till slightly brown
4. Add two cups water and salt and pepper
5. Cover the saucepan and allow cooking for 15 minutes on low heat
6. Clean artichokes (to make your life easier, you can use canned ones), use some of the lemon juice for rubbing the fresh artichokes so as they will not go brown
7. If adding canned artichokes (or frozen) allow the meat to cook a little longer
8. Add the artichokes and the dill
9. Cover the saucepan and allow it to cook for another 10-15 minutes or till there is a minimum of liquid left
10. Take the roll of meat out and cut into slices and put them back in the saucepan with the artichokes
11. Make avgolemono (egg lemon sauce) by beating the eggs and adding the juice of the two lemons gradually
12. Add some of the hot liquid beating all the time
13. Pour avgolemono in the saucpan, shake the saucepan to spread the egg lemon sauce
14. Best served hot
