INGREDIENTS serves 4
800gr boneless leg of lamb,
cut into irregular-sized pieces
240g white mushrooms
160g onion
240g Florina red peppers
20g wild ‘stamnagathi’ greens (spiny chicory)
160ml olive oil
120ml white wine
Dill
2 eggs
Juice of 2 fresh lemons
Salt, pepper
DIRECTIONS
Wash and clean the wild greens, cut the mushrooms into four, and the peppers into six pieces. Sauté the lamb in a deep saucepan in the olive oil. Add the onion and mushroo...
