Lamb and wild greens with egg and lemon
(Arni frikasse me horta kai avgolemono)
Saute the onions gently in the butter without browning, then add the cubed lamb which you have lightly rolled in seasoned flour, and stir all together. Cook over a low heat without browning for five minutes, stirring frequently, then add enough water to cover, raise heat to just below boiling point, add the dill and then cover and simmer gently until the lamb is tender.
There should be enough liquid left in the pan to prevent burning. In the meantime wash and clean the wild greens, remove any tough stems, blanch them once in boiling water for about 1 minute to remove the bitterness, then cook them in barely enough salted water to cover until they are tender.
Drain off the water very well from the greens, then add them on top of the lamb, sprinkle them with a little lemon juice, cover the pan and cook over a very low heat for about 10 minutes, checking constantly to see that enough liquid remains to prevent burning.
Then beat the eggs in a separate bowl, add the lemon juice, and as much of the liquid as you can from the pan. Whisk well together and warm over a very low heat, then pour over the greens and lamb and shake over the low heat for about a minute: to distribute the sauce. Serve immediately. Serves 4.