Serves 4<\/p>\n
1 kilo of your favourite lamb for a stew<\/p>
3 big bunches of spring onions, finely sliced<\/p>\n
1 handful of fresh dill, finely chopped<\/p>
1 handful of fresh parsley, finely chopped<\/p>\n
1 bunch of spinach,\u00a0washed and coarsely chopped<\/p>\n
enough water to just cover the lamb<\/p>\n
2 tablespoons olive oil<\/p>\n
salt and pepper to taste<\/p>\n
2 small eggs<\/p>\n
juice of 1 lemon<\/p>\n
Heat some olive oil in a medium to large sauce pan and saute the lamb until browned.\u00a0Add the spring onions, dill, parsley and spinach and stir to combine thoroughly. Cook this off for approximately ten minutes or until the spinach wilts.\u00a0Cover the meat and greens with the water, season with salt and pepper and allow this to simmer for one hour or until the meat is fork tender.\u00a0You may choose to substitute the water with chicken stock for a richer stew.\u00a0Once cooked set is aside to rest for ten minutes.<\/p>\n
Avgolemono sauce<\/p>\n
In a separate bowl whisk together the eggs and lemon juice slowly ladling in some of the lamb fricassee broth (a ladle or two is fine). Be careful not to ‘scramble’ the egg mixture whilst doing this.<\/p>\n
Once whisked add the avgolemono back into the pot with the stew, give it a good stir and allow it to rest for a further five minutes before serving it with some crusty bread and garnished with some sprigs of fresh dill.<\/p>\n
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