Greek Spring Lamb BY DANA JACOBI FOR THE AMERICAN INSTITUTE FOR CANCER RESEARCH

Lamb has been associated with spring since before Biblical times. Today, lamb and spring still come together every time we mark the Easter and Passover holidays.

When one thinks of traditional spring lamb, Greek cooking comes to mind. In addition to the time-honored practice of roasting the Paschal lamb on a spit, Greek cuisine captures the earth’s rebirth in dishes pairing lamb with seasonal vegetables like fava beans, tender, new lettuce, and baby artichokes.

Of all Mediterranean cooks, Greeks use the most vegetables. In spring, these include horta - wild greens like dandelion, sorrel, chicory, and cress - which can also be found in our supermarkets, but usually not until later in the year. Some dishes served in spring involve ingredients not generally associated with this time of year, such as zucchini and dill. The Greeks use these vegetables and herbs to lend spring dishes a dash of bright, seasonal green.

Greek cooking seems right for spring in its use of eggs, too. As much a symbol of spring as lamb, they are essential to avgolémono, a classic Greek combination of egg and lemon that can be a sauce or used to add sauce-like body to many Greek dishes. Whisked into this stew, its pale yellow color and bright flavor adds a spring-like taste.

Holiday and special occasion dishes usually involve extra work. For this stew, I like using pearl onions. They take time to peel, but give this otherwise casual dish a touch of elegance. Red pearl onions are especially festive and spring-like. If you want to replace them, use chopped red onion, adding it at the same time as the scallions and dill.

Greek Spring Lamb Stew - Makes 4 servings.

• 1 Tbsp. canola oil
• 1 lb. cubed lamb, well-trimmed
• 3 large whole scallions, chopped
• 1 cup snipped dill, divided
• 1 medium turnip, peeled and diced
• 1 small zucchini, diced
• 2 large romaine lettuce leaves, cut in 3/4 inch strips
• 8 ounces frozen pearl onions, defrosted
• 1 large egg
• 3 Tbsp. fresh-squeezed or frozen lemon juice
• Salt and black pepper

Heat oil in a Dutch oven. Brown pieces of lamb, turning to color them on all sides, 10 minutes in all.

Mix in scallions and half the dill. Pour in 1 cup cold water. When liquid boils, reduce heat, cover, and simmer 40 minutes.

Add turnip, squash, lettuce, and onions. Cover, and cook until lamb and vegetables are tender, 20 minutes longer. Uncover, and let stew cool 10 minutes.

In small bowl, whisk egg. Beat in lemon juice. While whisking, slowly drizzle 1/2 cup liquid from pot into egg and blend in quickly and thoroughly. While stirring stew vigorously, slowly stir in egg mixture. Continue stirring until liquid in pot thickens slightly and looks creamy. (There may be a few white bits.) Season to taste with salt and pepper.

 

Garnish with remaining dill, and serve with steamed new potatoes or brown rice.

Note: If reheating stew, take care not to let it boil, or egg will curdle.

Per serving: 253 calories, 11 g. total fat (3 g. saturated fat), 12 g. carbohydrate, 26 g. protein, 1 g. dietary fiber, 126 mg. sodium.

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