Lamb with chicory in lemon sauce


  • 250 milliliters olive oil
  • 2 kilogram mutton, cut into portions
  • 1 kilogram green onions
  • 500 grams chicory
  • 120 grams dill, chopped
  • 120 grams parsley, chopped
  • 2 eggs
  • 125 milliliters lemon juice

Preparation method (receipt)

Heat vegetable oil in a deep pan, fry quickly the pieces of lamb, salt, pepper, pour 125 milliliters of water, reduce the heat and cook, covered until tender. Wash and chop the green onions, chicory, dill and parsley, add the meat, do not stir. Loose 2 eggs with lemon juice, add a ladle of broth from the pan with the meat, whisk, pour into the pan, shake. Serve immediately!

olive oil mutton onion chicory dill parsley egg lemon