1. Heat the butter and oil in a large pan, add the onions and fry gently for 5 minutes. Raise the heat, add the meat and brown on all sides.

3. In a bowl, beat the egg yolks with a fork until light and fluffy then gradually beat in the lemon juice an 1 tbsp of stock from the meat.

4. Place the washed and chopped spinach in a pan with only the water that's clinging to the leaves. Sprinkle with salt, cover and cook gently for 5 minutes. Drain well.

5. Arrange the spinach on top of the meat then pour the egg yolk mixture over the spinach. Cook gently for a further 10 minutes without boiling. Serve immediately.

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Greek Recipes

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