Cretan Lamb and Greens Casserole with Egg-Lemon Sauce

Cretan Lamb and Greens Casserole with Egg-Lemon Sauce
Staff Writer
Cretan Lamb and Greens Casserole with Egg-Lemon Sauce
Vassilis Stenos
Cretan Lamb and Greens Casserole with Egg-Lemon Sauce

This recipe by Diane Kochilas is a great example of traditional Greek comfort food. The pot juices are thickened into a sauce with avgolemono, a mixture of eggs and lemon juice beaten until frothy. With just seven ingredients, shopping for this dish is a snap, too.

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6
Servings
1393
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  extra-virgin olive oil
  • 2 1/2  Pounds  lamb shoulder, cut into stewing pieces
  • 2  Cups  coarsely chopped onion
  • Salt and pepper, to taste
  • 2 1/2  Pounds  trimmed greens (any combination of spinach, chard, chicory, sorrel, wild fennel, vine shoots, bryony, or thistles)
  • large eggs
  • Fresh strained juice of 2 lemons

Directions

Heat the olive oil over medium-high heat in a large wide stewing pot and add the lamb. Brown on all sides. Remove and set aside. Reduce the heat to medium, add the onion to the pot and sauté, stirring, until translucent, about 8 minutes.

Place the meat back in the pot and stir together with the onion. Season with salt and pepper, to taste. Add enough water just to cover the lamb. Cover the pot and simmer for about 1 ½ hours.

Meanwhile, bring a large pot of lightly salted water to a boil and blanch the greens for a few minutes to wilt. Drain and rinse under cold water in a colander. Add the greens to the lamb and continue cooking for 30 more minutes. (Add more water during cooking if necessary. There should always be liquid in the pot.)

Make the avgolemono: Using a wire whisk, beat the eggs and lemon together until frothy. Then take a ladleful of pot juices and add them to the egg mixture in a slow steady stream, whisking all the while. Pour the avgolemono into the pot, remove from the heat, and tilt the pan so that the sauce is evenly distributed. Serve immediately.

Nutritional Facts

Total Fat
95g
100%
Sugar
4g
4%
Saturated Fat
46g
100%
Cholesterol
405mg
100%
Carbohydrate, by difference
15g
12%
Protein
114g
100%
Vitamin A, RAE
8µg
1%
Vitamin B-12
8µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
166mg
17%
Choline, total
157mg
37%
Fiber, total dietary
1g
4%
Fluoride, F
42µg
1%
Folate, total
86µg
22%
Iron, Fe
10mg
56%
Magnesium, Mg
102mg
32%
Niacin
26mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
821mg
100%
Riboflavin
1mg
91%
Selenium, Se
134µg
100%
Sodium, Na
434mg
29%
Water
233g
9%
Zinc, Zn
22mg
100%

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.

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