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 ...
