Directions:
- Prepare a stock from the bones and the aromatic bouquet garni.
- Boil the mountain greens until al dente in half of the stock.
- Saute the lamb in butter and then add to the other half of stock.
- Add the vegetable stock to the lamb when it is ready.
- Cook the lamb until most of the liquid has evaporated.
- Retain some of the liquid.
- When the lamb is done, add the finely chopped spring onion and the concentrated retsina.
- For the Sabayon sauce: combine the stock retained from the lamb with the egg yolks, lemon juice, and some retsina over a pan of boiling water.
- Serve the meat in portions with the greens; pour the sauce over and a little aromatic oil (prepared with fresh greens, salt, pepper and olive oil put through a blender and then strained).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1202.31 Kcal (5034 kJ) | ||
| Calories from fat | 614.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.3g | 105% | |
|---|---|---|---|
| Cholesterol | 447.76mg | 149% | |
| Sodium | 385.23mg | 16% | |
| Potassium | 2740.57mg | 58% | |
| Total Carbs | 44.25g | 15% | |
| Sugars | 1.31g | 5% | |
| Dietary Fiber | 8.81g | 35% | |
| Protein | 102.23g | 204% | |
| Vitamin C | 30.6mg | 51% | |
| Iron | 11.1mg | 62% | |
| Calcium | 144.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 145.47 Kcal (609 kJ) | ||
| Calories from fat | 74.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.26g | 105% | |
|---|---|---|---|
| Cholesterol | 54.18mg | 149% | |
| Sodium | 46.61mg | 16% | |
| Potassium | 331.59mg | 58% | |
| Total Carbs | 5.35g | 15% | |
| Sugars | 0.16g | 5% | |
| Dietary Fiber | 1.07g | 35% | |
| Protein | 12.37g | 204% | |
| Vitamin C | 3.7mg | 51% | |
| Iron | 1.3mg | 62% | |
| Calcium | 17.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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