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Greek Style Lamb & Egg Braise

Cost per serve  $3.20


Salt & Pepper
2 Eggs
2 Garlic Cloves, crushed
2 Tbsp Plain Flour
1kg diced Lamb
25g Butter
1 medium Onion, finely sliced
2 Tsp fresh Sage Leaves
1 Bay Leaf
¾ cup Dry White Wine (optional)
2 Lemons
2 extra Eggs, hard-boiled
1 Tbsp Extra Virgin Olive Oil



Preheat the oven to 150˚C.

Dust diced lamb with flour, 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 ¼ 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.

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