Greek-style Lamb and Egg Braise
- 2 tbsp plain flour
- Salt & pepper to taste
- 1 kg diced lamb
- 25g butter
- 1 tbsp olive oil
- 1 medium onion, finely sliced
- 2 cloves garlic, crushed
- 2 tsp fresh sage leaves
- 1 bay leaf
- 3/4 cup dry white wine (optional)
- 2 lemons
- 2 eggs
- Fresh parsley, finely chopped
- 2 extra eggs, hard-boiled
Preheat oven to 150˚C. Dust diced lamb with fl our, salt and pepper. Heat a large oven proof pan, add the butter and oil. Add the lamb and brown over a high heat, remove lamb and set aside.
In the same pan, gently cook the onion and garlic until soft. Add the sage, bay leaf and wine, bring to the boil. Add the lamb back to the pan and mix well. Cover and place in the oven and cook for 1 hour or until lamb is tender.
Finely grate the zest of the lemons and squeeze the juice. In a bowl beat together the zest, juice and eggs. When lamb is tender remove from oven. Add 1/4 cup of hot gravy to the lemon and egg mixture and mix gently. Then quickly whisk the mixture into the lamb braise. Place the pan over moderate heat and allow sauce to slightly thicken. Sprinkle with mixed herbs and serve with boiled egg wedges and mash of your choice.