Greek Easter Lamb Soup with Egg Lemon Sauce

Greek Easter Lamb Soup with Egg Lemon Sauce

Greek Easter is a joyous day to gather with loved ones and enjoy. During Easter, a lot of traditional Greek foods are offered, with lamb usually taking center stage. During this holiday, lamb is a prominent culinary item and a symbol of sacrifice. Various parts of the lamb are used in many cuisines. Magiritsa, a lamb soup cooked with avgolemono (egg-lemon) sauce, romaine lettuce, and dill, is one of the most well-liked dishes.

By. Koula.Barydakis


  1. Half a cup of extra virgin olive oil 
  2. A 2-pound lamb with the bone in
  3. ten sliced green onions
  4. and five glasses of water
  5. One head of romaine lettuce, thinly cut with two bunches of dill
  6. and salt and pepper to taste
  7. three lemon juice
  8. three eggs


  • Remove most of the fat from the lamb. Cut the lamb into small pieces. Remove all of the meat but preserve the bone if the bone is too thick to cut through.
  • In a large pot over medium heat, add the olive oil. Add the lamb and bone(s) and sauté, stirring frequently, for 10 minutes.
  • For three more minutes, add the green onions and sauté.
  • Pour in five glasses of water. After bringing to a boil, quickly reduce heat to a simmer. Simmer 30 minutes with a lid on.
  • Add dill, lettuce, and well as pepper. Simmer for one whole hour.
  • Whisk the eggs and lemon juice together in a bowl.
  • Slowly pour two ladlefuls of the soup’s stock into the egg-lemon mixture while whisking. Don’t forget to whisk continuously. You’re attempting to raise the eggs’ temperature.
  • After turning off the burner, take the pot off of the heat. Stir the soup right away after adding the egg-lemon sauce.
  • It’s crucial to keep the soup uncovered as the eggs could solidify.

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