Lamb with Stamnagathi
A typical dish featuring slow-cooked lamb paired with stamnagathi, a wild Cretan green that has a slightly bitter taste. The lamb is marinated in olive oil, lemon juice, and local herbs before being roasted or stewed, offering a tender and flavorful meat complemented by the distinctive greens.
Ingredients:
- 1 kg lamb, cut into chunks
- 300 grams of stamnagathi or substitute with chicory
- 2 lemons, juiced
- 100 ml olive oil
- Salt and pepper to taste
- A few sprigs of rosemary or thyme
Instructions:
- Marinate the Lamb: Marinate the lamb pieces with lemon juice, half the olive oil, salt, pepper, and herbs for at least an hour.
- Cook the Lamb: In a heavy pot, brown the marinated lamb in the remaining olive oil. Add enough water to cover the meat, then cover and simmer until the lamb is tender, about 1-1.5 hours.
- Prepare Stamnagathi: Clean and boil the stamnagathi greens until tender, about 7-10 minutes. Drain well.
- Combine and Serve: Mix the cooked greens into the lamb stew in the last few minutes of cooking. Adjust seasoning and serve hot.
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