Lamb Fricassee from Kalamata

By VASSILIS MILIOS, Executive Chef of the St. George Lycabettus Hotel


  • 1 leg of lamb
  • 4 sprigs of thyme
  • 2 stalks of celery
  • ½ bunch of dill
  • ½ 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


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 lamb in a pan. Braise in wine, add water to cover it halfway and slow cook for approx. 2 hours. In another pot, put the lettuce and the horta in boiling water for a few minutes. Then add them to the pan with the lamb. With the cooking liquid, make an egg-lemon mixture. Pour the mixture on top of the lamb and lettuce, and serve.