"Anginares Me Arni Kai Avgolemono" - Lamb With Artichokes And - cooking recipe

Ingredients

3 to 3 1/2 lb. lean boneless lamb shoulder, cut in 3-inch cubes
salt and pepper
3 Tbsp. butter
2 Tbsp. olive oil
1 c. finely chopped green onions
1 c. finely chopped onion
2 c. water
1/4 c. fresh lemon juice
1/2 c. fresh dill or 2 Tbsp. dry dill
6 artichokes
fresh lemon juice
3 large eggs (room temperature)
2 Tbsp. flour
1/3 to 1/2 c. fresh lemon juice
hot lamb stock

Preparation

Beat eggs until light and frothy; add flour, beating 1 minute longer.
Slowly add lemon juice and very slowly add all of the hot stock, beating constantly.
Pour egg-lemon mixture back into saucepan with lamb; shake saucepan back and froth to incorporate sauce with meat and artichokes.