Lamb casserole

Lamb casserole

Lamb is my absolute favourite meat. It is almost by definition grass-fed and free range, it is pretty fat and it makes a geat soup.


  • 500gr lamb chops
  • 1 onion , 2 garlic clove
  • Rosemary and 2 bay leaves
  • plenty of fresh onions
  • 500gr of lettuce or any other leafy green
  • peels from 1 lemon
  • 1lt water or chicken broth
  • salt, pepper
  • butter 

For the creamy sauce

  • 2 eggs
  • Juice from 1 lemon
  • Salt, pepper
  • Some dill 


  • In a a deep pan, saute the lamb chops in some butter until the have a nice colour. Remove from the pan.
  • In the same pan saute the finely chopped onion and garlic for a few minutes. Mix in the lamb and add salt, pepper, rosemary and the bay leaves.
  • Pour the water (or broth) into the pan until it cover 2/3 of the meat.  Simmer for around an hour until the meat is soft and melts off the bones.
  • Add the lettuce and let it cook for max 5-10 minutes. No need to over boil them.
  • 5 minutes before it is done take the eggs and whisk them in a bowl. Add the lemon juice and dill. 
  • Now take a dipper and take some of the boiling water and slowly pour into the egg mix while whisking. Repeat 3 times. Intention is to cook the eggs but don’t make an omelet. Take the mix and pour back into the soup. Give it a few seconds to combine while moving around the pot and remove from the heat. 
  • Serve with some olive oil and some feta on the side! 



  • When adding the lettuce remember that this will release water, so it would be good at this point that there is not so much water. Of-course this depends on what type of consistency you want to achieve.