Lamb with stamnagkathi or chicory, with egglemon sauce
Clean and wash the greens well. Boil them for 15 minutes in sizzling water and then strain them. Wash and cut the meat into pieces. Season with salt and pepper and brown it on both sides for 5-7 minutes. Then add slowly, 1 to 1 ½ glass of water until it is cooked (1 to 1 ½ hour).
Ten minutes before the food is done, add a glass of water and the greens. Then turn the heat off, prepare the egg-lemon sauce and add it in the food, stirring continuously. You can eat this food without the egg-lemon sauce. In this case, do not add the last glass of water in the casserole.
1.200 gr. Lamb
1 ½ kg stamnagkathi or chicory
1 water glass
CRITIDA PDO SITIA 0.2 EXTRA VIRGIN OLIVE OIL
For the egg-lemon sauce
½ water glass lemon juice