Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)

Source: Krinos


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
2 eggs
Strained juice of 1-2 lemons

1. Heat the olive oil and brown the lamb. Add the onion and sautŽ 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

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.
Yield: 4-6 servings