Arni Fricassée — Lamb with Wild Greens in Avgolemono

Cut the lamb into 4-5 cm pieces. Season generously with salt and pepper.

Heat the Greek EVOO in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb pieces in batches until golden on all sides. Remove the lamb and set aside.

Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Return the lamb to the pot. Pour in the broth, ensuring the lamb is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, or until the lamb is tender.

While the lamb cooks, wash and chop the wild greens. Add them to the pot with the lamb and cook for another 15-20 minutes, or until the greens are wilted and tender. Stir in the chopped dill.

For the avgolemono: In a medium bowl, whisk the eggs until frothy. Gradually add the freshly squeezed lemon juice, whisking continuously.

Remove the pot from the heat. Ladle about 250 ml of the hot broth from the stew into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.

Pour the tempered avgolemono mixture back into the pot with the lamb and greens. Stir gently to combine. Do not boil after adding the avgolemono, as it may curdle.

Serve immediately, garnished with extra fresh dill if desired. Kali Orexi!