What’s for Dinner?
Lamb with Lemon Sauce
Serves 4 to 6
You will fall in love with this delicious, easy-to-make, one-dish meal. It’s of the most brilliant combinations of flavors in the whole repertoire of Greek recipes.
1/2 cup Krinos olive oil
2 1/2 pounds boneless lamb, cut into stewing size pieces
2 large red onions, peeled, halved and sliced
2 garlic cloves, peeled and chopped
Salt, pepper to taste
1 cup dry white wine
3 pounds dandelion, chard or spinach, trimmed, washed and drained well
1 bunch dill, chopped
Strained juice of 1-2 lemons
1. Heat the olive oil and brown the lamb. Add the onion and sauté until golden. Stir in the garlic, salt and pepper. Add the wine and enough water to cover the meat. Bring to a boil and simmer, covered, for about 40 minutes.
2. In a separate pot filled with a little water, steam the greens until wilted and drain. Add the steamed greens to the lamb, together with the dill, and continue cooking another 25-30 minutes. Add water if necessary.
3. Beat the eggs until frothy and add the lemon juice, beating. Take a ladleful of the simmering pot juices from the lamb and gradually drizzle them into the egg-lemon mixture, beating all the while. Quickly pour the mixture back into the pot, stir to combine and remove from heat. Season with salt and pepper and serve immediately.