- 3 tablespoons olive oil
- 3 pounds trimmed boneless leg of lamb, cut into 1-inch chunks
- Salt and freshly ground pepper
- 1 cup dry white wine
- 12 medium scallions, finely chopped
- 2 tablespoons unsalted butter
- 2 cups water
- 2 large heads Romaine lettuce (2 1/2 pounds), cut crosswise into 1/2 -inch-wide strips
- 3 large eggs
- 2/3 cup fresh lemon juice
- 2 tablespoons cornmeal mixed with 2 tablespoons water
- 2 tablespoons chopped dill
- 1/2 pound feta cheese, sliced
- In a large enameled cast-iron casserole, heat 1 tablespoon of the oil. Season the lamb with salt and pepper. Add one-third of the meat to the casserole and brown it over moderately high heat; transfer the lamb to a plate. Repeat with the remaining oil and meat in 2 batches.
- Discard the fat from the casserole. Add the wine and boil until reduced by half, about 5 minutes. Return all the meat to the casserole along with any accumulated juices. Add the scallions and butter and season with salt and pepper. Add the water and lettuce and bring to a boil. Simmer the stew over low heat until the lamb is tender, about 30 minutes, pressing down occasionally to submerge the greens.
- In a medium bowl, lightly beat the eggs. Beat in the lemon juice, cornmeal slurry and dill, then gradually beat in 1/4 cup of the hot liquid from the casserole. Add the egg mixture to the casserole and cook, stirring constantly, until the sauce thickens; do not boil or the eggs will curdle. Serve hot with feta cheese.
The stew can be prepared through Step 2 and refrigerated for up to 2 days.
Look for a Greek Naoussa.