Leg of Lamb Avgolemono with Asparagus

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This recipe is typically Mediterranean; the most well known version is undoubtedly the Greek avgolemono. Variations of the dish are also found in Turkey, as well as in Italy, in the region of Apulia where the Greeks had some influence on the early cuisine, in the Sephardic Jewish cooking of the Veneto, and in Tuscany. We usually prepare the dish as a ragout but tried the following version at the request of Jan Weimer when we were working on three Italian menus for Bon Appétit magazine. We were so pleased with the results that we decided to offer the new preparation here. Little red or white potatoes roasted in the pan along with the lamb make a very good accompaniment.