BSK used Greek cuisine techniques to make a fabulous dinner dish last night—Youvarlakia Avgolemony. Translation: Meatballs (made of ground chicken) floating in golden soup featuring lemons and beaten eggs. BSK mixed the ground chicken with cracker crumbs, herbs, olive oil and spices. Poached in the soup they were light and flavorful. On the menus of Greek restaurants in the USA, the soup is called “avgolemono” and is usually served in a bowl with rice. Avgolemono can be thickened into a sauce. BSK serves it over grilled leg of lamb.The lamb is marinated and butterflied. This procedure means there is a choice of rare, medium rare or medium slices of lamb. Everyone is pleased. The avgolemono adds a zesty, silky layer of flavor. (For those, like HG, who like a bit of spicy heat, a minimal dusting of cayenne can be employed).
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