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Greek Lamb Casserole HT MC Greek 60mins Serves 4 Hot Lamb Vegetables Main Course Gluten Wheat Free Greece Europe
Ingredients 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
Instructions 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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