Super Easy and delicious classic Greek dish.
You can use any kind of greens that you like ( spinach, kale, etc) although traditionally it is made using romaine lettuce and wild greens.
Say hello to Spring with this wonderful classic!
Ingredients (5-6 servings)
800 g lamb cut into pieces (shoulder blade or arm chops bone in)
3 tablespoons olive oil
6 - 8 green onions, chopped
1 red onion, chopped
2 stalks celery, chopped
2 cloves garlic minced
4 romaine lettuce heads roughly chopped(remove outer leaves)
1/2 bunch of parsley, finely chopped
Salt - Pepper
1 egg yolk and one whole egg
2 tablespoons yogurt
1 tablespoon mustard
1 tablespoon chopped fresh rosemary
3 tablespoons chopped fresh dill
How to make
Rinse and pat dry the lettuce leaves using a paper towel. Season the meat with salt and pepper.
Place a large saucepan over medium high heat and add the two tablespoons of olive oil.
When the oil is hot place the lamb pieces in the pot until well browned, turning once. Remove the lamb from the pot and set aside, cover with foil.
Add 1 tablespoon of olive oil in the same pot and add the spring onions, onion and celery. Stir and cook until the vegetables are soften and add the garlic. Stir and add the lamb pieces and the finely chopped rosemary. Add 1 1/12 cup of water, bring to a boil and lower the temperature to low and simmer the food covered for 1 hour.
Roughly chop the lettuce and add it to the pot. Very soon the lettuce will be wilted (releasing its water so be aware of the water you 'll add ahead of the greens)
Mix well with a wooden spoon for a few minutes to wilt and simmer with the lid open for 10 minutes.
Remove the pot from the heat and prepare the egg and lemon sauce beating the yolk and egg with lemon juice, yogurt, mustard and dill.
Using a ladle collect some liquid from the pot and add it slowly inside the bowl with the egg and lemon whisking using a fork. Continue with more liquid, whisking the sauce until the eggs are tempered ( the sauce should have the same temperature with the food inside the pot).
Add the sauce into the pot, shake well using the pot handles and return to medium heat for a minute or so, we want just a simmer. Remove from heat and serve the fricassee with feta cheese and fresh bread.