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SPRING LAMB CASSEROLE

WITH FRESH PEAS


Serves 4-6


INGREDIENTS:


In Greece, milk-fed Iamb is at its best in April and May, which is about the time when fresh peas put in an appearance in the markets. They are combined here to produce one of the most delicious Greek dishes - a real treat.

METHOD:

  1. Heat the oil in a wide, heavy pan.
  2. Brown the Iamb on both sides.
  3. Lift out, then saute the onion slices in the oil remaining in the pan until translucent.
  4. Add the spring onions and, 1 minute later, the carrots.
  5. Saute for 3-4 minutes.
  6. Return the Iamb steaks to the pan, pour the lemon juice over them and let it evaporate for a few seconds.
  7. Pour over enough hot water to cover the meat.
  8. Add salt and pepper.
  9. Cover and simmer for 45-50 minutes, until the meat is almost tender, turning the steaks over and stirring the vegetables from time to time.
  10. Add the peas and half the dill, with a little more water, if needed.
  11. Replace the lid and cook for 20-30 minutes until the meat and vegetables are fully cooked.
  12. Sprinkle the remaining dill over the casserole just before serving.
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