month : 01/2016 11 results

Lamb Fricassee from Kalamata

By VASSILIS MILIOS, Executive Chef of the St. George Lycabettus Hotel INGREDIENTS 1 leg of lamb 4 sprigs of thyme 2 stalks of celery Β½ bunch of dill Β½ bunch of spring onion 1 glass of white wine 2 onions 2 lettuces, thickly-cut wild horta (greens) olive oil salt, pepper 2 egg yolks 1 lemon PREPARATION Debone the leg of lamb and open it out flat. Marinate in salt, pepper, dill, thyme, and some lemon zest, then roll it. Saute the onion, the celery and the ...