Lamb with wild greens, Florina peppers & mushrooms


  • 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


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 mushrooms, continue cooking for a few minutes and then add the wine. Leave to simmer, adding a little water if necessary, until meat is tender. Towards the end of cooking add the peppers and greens. In order to prepare the egg & lemon sauce, beat the eggs, add lemon juice and 1-2 ladles of the casserole broth. Then pour the mixture back into the pot.