- Yield: 6 Servings
- ½ to 1 cup Greek extra virgin olive oil
- 3 pounds bone-in baby goat or lamb shoulder, cut into serving portions
- 8 scallions, chopped
- 2 to 3 fresh green garlics or 3 garlic cloves, finely chopped
- 1 fennel bulb, finely chopped
- 2 bay leaves
- 6 or 7 sprigs fresh thyme
- 1 cinnamon stick
- 1 cup Samos muscat or other sweet white wine
- 1 cup white wine
- 3 cups chicken stock or water
- Salt and freshly ground black pepper
- 1 cup snipped fresh dill
- 3 egg yolks
- 3 tablespoons fresh lemon juice
- 4 tablespoons plain Greek yogurt
- 1 teaspoon cornstarch
How to Make It
- In a large, wide pot, heat ½ cup of olive oil over medium-high heat. Add the meat and brown on all sides, turning with kitchen tongs. Do this in batches if necessary, then return the browned meat to the pot.
- Add the scallions, garlic, and chopped fennel bulb. Reduce the heat to medium and stir occasionally until wilted, about 10 minutes. Add the bay leaves, thyme, and cinnamon stick. Pour in the wines. As soon as they steam up, add the stock (or water). Season to taste with salt and pepper. Cover and simmer until the meat is falling off the bone, 1 hour 30 minutes to 2 hours. Ten minutes before removing from the heat, add the dill. For the Avgolemono
- In a bowl, whisk the egg yolks until frothy, 6 to 8 minutes. Slowly add the lemon juice and continue whisking until creamy. Whisk in the yogurt and cornstarch.
- Remove a ladleful of hot pan juices and, whisking all the while, very slowly drizzle it into the egg-lemon mixture. Repeat 2 more times, whisking all the while. Pour this mixture back into the pot and tilt the pot back and forth for the avgolemono to go all over. Serve immediately.