Lamb fricassée with romaine lettuce

One of the most classic meat dishes of the Greek cuisine, fricassée never fails to please! This version is a more Summery one thanks to the romaine lettuce and the other herbs. Of course, when in season, other greens can replace the lettuce

Ingredients (for 4 people):
1-1 ½Kg of lamb (leg or shoulder), cut in portions
3-4 tbsp of olive oil
1 bunch of Spring onions, finely chopped
1 bunch of fresh dill, finely snipped
½ a bunch of fresh fennel fronds, finely snipped
3/4 tea-cup of warm water
2 large romaine lettuces, washed and finely chopped
1-2 eggs, separated
1 large lemon, the juice
1 tsp of cornflour (cornstarch)
salt
pepper

Method:
Warm the oil in a large pot on medium-high heat and sauté the meat until it is nicely coloured on all sides.

Season with salt and pepper, add water enough to cover the meat, cover with the lid, turn the heat to medium and cook for 1 hour. Add in the pot the Spring onions, the lettuce, the dill and the fennel, cover with the lid again and cook for another 20 minutes or until the meat is really tender. Check if the food needs a bit more water.

Take the pot off the heat and prepare the egg/lemon sauce.

Dissolve the cornflour into the lemon juice.

In a bowl beat the egg whites until frothy and then add the egg yolks, one by one, while you keep beating. Add the lemon juice and then gradually, while you keep beating, add in the bowl 5-6 tbsp of the food's hot juices.

Empty the egg/lemon sauce over the food, cover the pot and gently shake it holding by its handles so the food is well coated by the sauce.

Serve immediately.