Go Back Email Link
+ servings
A plate with lamb stew avgolemono.

Greek Lamb Stew Avgolemono

This Greek lamb stew has pearl onions, olive oil, and lots of fresh dill. It is finished off with an egg, and lemon sauce-avgolemono.
Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Calories 562kcal


  • 2 lb lamb stew meat
  • 2 cups broth
  • 1 lb pearl onions
  • 1 onion finely chopped
  • 1 tablespoon black pepper morcels
  • 1-2 bay leaf
  • 1 cup white wine
  • ½ bunch fresh dill
  • 3 tablespoon extra virgin olive oil


  • 2 eggs beaten
  • 2 lemons juiced

for serving

  • freshly ground pepper optional
  • red pepper flakes optional


  • Season the lamb pieces with sea salt and freshly ground pepper.
  • Add the pearl onions with two cups of broth in a sauce pan and simmer in medium high heat for 15 minutes.
  • Heat 2-3 tablespoons olive oil in a pot. Add the diced onion, season with a pinch or two sea salt, and saute for 2-3 minutes. Add the lamb and saute for 3-4 minutes or until lamb is browned all over.
    Add the black pepper kernels and bay leaf.
  • Add the white wine and simmer on high for 1-2 minutes until the alcohol evaporates.
    Add the pearl onions and broth and the chopped dill. Season with sea salt and freshly ground pepper, cover the pot, and turn the heat to low. Slowcook until lamb is soft and can be pulled apart, about 60 minutes.
    Let it sit for 10 minutes after it is done to cool the broth.

Make the avgolemono

  • Beat the eggs. Add the lemon juice. Slowly add about a cup of the lamb broth while wisking vigorously. Gradually pour sauce back to the pot while stirring.
    Simmer on low for 5 minutes until sauce thickens. Stir occasionally.
  • Serve stew warm over orzo with fresh crusty bread. Sprinkle some red pepper flakes all over if you like.


How to make perfect avgolemono:

  1. Remove the pot from the heat to let the broth cool a little. Let it sit for 10-15 minutes.
  2. Whisk the eggs well. Add the lemon. Keep whisking, and with a stream like a thin thread, add the broth. About a cup should be enough.
  3. Add the avgolemono, like a thin thread, to the pot while stirring to incorporate evenly.
  4. Let the food simmer on low heat for a few minutes to thicken the sauce. Stir once in a while. Don't let the food to boil. Keep an eye you don't want the sauce to break and curdle.
If you feel the sauce is too thin for your liking, you can add a little cornflour to thicken it. The best way to do it is to mix one teaspoon of cornflour with a little broth and return it to the pot. Stir and simmer on low till sauce has your desired thickness. I rarely need to do that; I feel the sauce is pretty perfect without it. 
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.


Calories: 562kcal | Carbohydrates: 23g | Protein: 51g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 659mg | Potassium: 1032mg | Fiber: 5g | Sugar: 9g | Vitamin A: 409IU | Vitamin C: 39mg | Calcium: 96mg | Iron: 6mg