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Arni me Spanaki | Greek Lamb and Spinach Stew
(0)
80 min
Under an hour
Knuspr-Küche
Ein herrlich aromatischer Klassiker der griechischen Herbstküche: Zarte Lammkeule, langsam geschmort mit frischem Blattspinat, Lauchzwiebeln und feinem Dill, abgerundet mit einem Hauch Zitrone und serviert mit cremigem Feta.
Ingredients
Preparation method
Preparation
Thoroughly pat the leg of lamb dry and cut it into bite-sized pieces about 3-4 cm in size. Peel and finely dice the yellow onion. Peel and finely chop the garlic cloves. Wash, trim, and cut the spring onions into thin rings. Thoroughly sort, wash, and spin dry the fresh leaf spinach. Finely chop the fresh dill. Rinse the lemon with hot water, finely grate some zest, and squeeze out the juice.
Searing and braising the lamb
Heat 2 tbsp of extra virgin olive oil in a large, heavy casserole dish or pot. Sear the pieces of lamb in batches over high heat for 5-6 minutes on all sides until well browned. Season with fine table salt and ground black pepper, then set aside on a plate.
Add the remaining olive oil to the same pot. Sauté the diced onion, garlic, and the pale parts of the spring onions over medium heat for about 3 minutes until translucent. Return the meat along with any accumulated juices to the pot.
Chef's tip
For the best flavor experience, do not cook the leaf spinach for too long so that it retains its vibrant green color and freshness. Only add it to the tender meat during the last 5-8 minutes.
Fresh, crusty rustic bread or warm flatbread for dipping into the flavorful broth pairs wonderfully with this, along with marinated Greek Kalamata olives.
150 min
Under an hour
