Lamb with endive and lemon sauce

Ingredients for 6 servings:

• 250 ml olive oil
• 2 kg lamb, portioned
• 1 kg spring onion(s)
• 500 g lettuce (endive or maruli)
• 120 g dill, finely chopped
• 120 g parsley, finely chopped
• 2 eggs
• 125 ml lemon juice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Arnaki fricassee

Heat olive oil in a saucepan over high heat. Add the meat pieces and toss to coat. Season with salt and pepper and add 125 ml of water. Cover the pan and simmer gently until the meat is half cooked. Meanwhile, wash and chop the spring onions. Wash the endive leaves and chop them into large pieces. Add them to the pan along with the dill and parsley and cook until cooked through with the meat (careful – don’t stir, otherwise the green leaves will collapse and become mush). Once the meat is cooked, beat the two eggs with a fork in a deep bowl and slowly add the lemon juice. Now, with a ladle, take some of the liquid from the pan (the food is no longer cooking; you just turned it off) and slowly add it to the egg and lemon mixture, while continuing to beat. Continue to do this until the mixture becomes lukewarm from the warm liquid. Now return this mixture to the pot and shake it back and forth until the egg-lemon mixture is evenly distributed. Serve immediately. Caution: Do not let the food boil again at this point – it can curdle very easily!