Greek Fricassee of Lamb

Ingredients

• 4 lbs lamb shoulder, cut into 6-8 pieces, trimmed of fat
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 2 cups water
• 2 cups dry white wine
• 4-5 romaine lettuce, lettuces leaves separated and washed, cut crosswise into 2-inch thick pieces (Swiss Chard can also be used in place of lettuce)
• 1/2 cup fresh dill, minced (please don't even think of using dried)
• 2 eggs
• 2 tablespoons cornstarch
• 1 1/2 lemons, juice of

Directions

1. 1

   In a large Dutch Oven, heat the olive oil till smoking and in it brown the pieces of lamb (you may have to do this in 2-3 batches) until golden-brown all over.

2. 2

   When all the pieces are browned add onion, garlic, water and wine (you could use just water if you wanted to) and simmer for 1 1/2 hours, or until meat is very tender.

3. 3

   Add lettuce and dill. You may have to cram it into the pot but it will reduce to practically nothing. Put the lid on the Dutch Oven and cook for 8 minutes. Remove lid, stir carefully not to break up meat and cook another 2 minutes. Turn off heat.

4. 4

   In a large, heatproof bowl, whisk together eggs, cornstarch and lemon juice.

5. 5

   With a ladle, remove ladlefuls of the cooking liquid the meat and lettuce have cooked in and VERY slowly whisk it into the egg/lemon mixture. Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb.

6. 6

   Pour all the sauce into the pot, covering the lamb and lettuce. Turn heat up to medium-high and just bring to the boil. Cook for 1-2 minutes.

7. 7

   Dinner is ready. Have lots of crusty bread around to sop up the delicious avgolemono sauce.