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
748
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)
  • 2 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.

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.

Nutritional Facts

Total Fat
61g
93%
Sugar
5g
N/A
Saturated Fat
21g
100%
Cholesterol
198mg
66%
Protein
38g
76%
Carbs
15g
5%
Vitamin A
606µg
67%
Vitamin B12
5µg
82%
Vitamin B6
0.5mg
27.2%
Vitamin C
71mg
100%
Vitamin D
0.5µg
0.1%
Vitamin E
7mg
34%
Vitamin K
1589µg
100%
Calcium
160mg
16%
Fiber
5g
19%
Folate (food)
83µg
N/A
Folate equivalent (total)
83µg
21%
Iron
7mg
39%
Magnesium
204mg
51%
Monounsaturated
30g
N/A
Niacin (B3)
12mg
58%
Phosphorus
439mg
63%
Polyunsaturated
6g
N/A
Potassium
1298mg
37%
Riboflavin (B2)
0.7mg
39.1%
Sodium
1132mg
47%
Thiamin (B1)
0.3mg
21.6%
Zinc
8mg
56%