This recipe was my grandmother’s, it then passed on to my father and finally me. As I always say on most of the recipes I post here, it is much easier than you think. It just needs time, dedication and a little bit of magic. I got it perfect the first time I tried to cook it, and almost never happens to me. So don’t be afraid of it, just give it a try!
You will need:
– 1.5 kg lamb in pieces
– 10 scallions or spring onions
– endives or even better spiny chicory
– Olive oil
For the egg and lemon sauce:
– 2-3 eggs
– 2-3 lemons
You start by saute the scallions, in a casserole, then put 1/3 of the chopped dill and raise the temperature a bit then place the meat in the casserole. In the meantime half boil the endives or spiny chicory, drain them (leaving just a little bit of water) and put them in the pan with the rest of the chopped dill. If needed you can add some fresh water. Lower the temperature and cook until meat is tender. A few minutes before the meat is ready prepare the egg and lemon sauce.
Preparation of egg and lemon sauce:
Beat the whites of the eggs (by hand or mixer) until they become like a foam, add the lemon juice and the egg yolks one by one, without stopping to beat the mixture. When the mixture is smooth, take a big spoon and take some liquid from the casserole and poor very slowly over the egg and lemon sauce (this step is essential because if you put the sauce in the casserole with the meat, due to the heat the egg will cook and become like an omelet, so be very careful during this step, poor the liquid really slowly), after repeating this a few times you can now pour the sauce in the casserole and stir well until all ingredients are well blended together.
And that is it! You now have a delicious Sunday meal or lunch for those cold winter days!