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Lamb with vine shoots


1 kilo lamb
1 cup olive oil
1/2 kilo tender vine shoots
1/2 kilo chicory
1 small bunch fennel
1 bunch spring onions
1 small bunch parsley
2 eggs, 2 lemons, salt, pepper


Saute the meat in oil for a while, add the fennel and water and simmer. Scald the vine shoots and the chicory in boiling water and when the meat is half done, combine the greens in the pot together with the finely chopped parsley, the coarsely cut onions and a little water. Boil until completely cooked and then turn the heat off, prepare the egg-lemon (avgolemono) sauce and sprinkle over the food.


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