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Greek Lamb Casserole       HT  MC     Greek    60mins

Serves 4       Hot   Lamb  Vegetables  Main Course   Gluten Wheat Free  Greece  Europe 



700g/1˝lb Boned Shoulder Lamb, cubed

2 Onions, chopped

50g/2oz Butter

1 tbsp Oil

Salt and Black Pepper

600ml/20fl.oz.  Fresh Stock

900g/2lb Spinach, trimmed

2 Egg Yolks

2 tbsp Lemon Juice




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.


2. Add the stock, salt and pepper, stir well, cover and simmer for 55 minutes.


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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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