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ATLANTA (FOX 5 Atlanta) - Greek Orthodox Easter is this Sunday and no Greek Easter meal is complete without lamb! Chef Pano Karatassos of the award-winning Kyma restaurant is here with his modern twist on a traditional dish. For more information click here. For today's recipe see below.
Braised Lamb with Romaine Lettuce and Dill
Pg. 152 in Modern Greek Cooking
2 pounds lamb shank
Kosher salt and freshly ground white pepper
3 tablespoons canola oil
1 large Vidalia (sweet) onion, halved
and sliced
1 large head of garlic, cloves peeled
and sliced
2 heads of romaine lettuce (about
10 ounces/300 g total), sliced (9 cups)
2 large bunches of dill (8 ounces/250 g
total), plus chopped dill for garnish
6 cups (1.5 L) chicken stock
1 cup of cooked barley
4 to 6 large egg yolks (see Notes)
4 scallions, thinly sliced
1½ tablespoons chopped parsley
1⁄3 cup (100 ml) fresh lemon juice
1. Heat the oven to 325°F (165°C). Season the
veal with salt and pepper. In a large skil-
let, heat the oil until shimmering. Add the
Lamb, in batches if necessary, and cook over
medium-high heat until browned on all sides,
about 15 minutes. Transfer the lamb to a large
enameled cast-iron casserole. Add the onion
and garlic to the skillet and cook over medium
heat, stirring occasionally, until softened,
about 5 minutes.
2. Add the onion mixture to the lamb along
with 6 cups (200 g) of the lettuce, the bunches
of dill, and the stock. Press a parchment
paper lid on top, cover, and bring to a simmer.
Transfer the pot to the oven and cook the
lamb, turning it once, until a cake tester
slides easily into the meat, about 2½ hours.
Remove the pot from the oven and let cool
slightly. Reduce the oven temperature to
275°F (135°C).
3. Transfer the lamb to a carving board and
slice the meat off the bones; discard the
bones. Arrange the meat on a heatproof
platter, cover with foil, and keep warm in the
oven. Strain the braising liquid through a fine
sieve into a medium bowl, pressing on the
solids, and skim off the fat; discard the solids
in the sieve.
4. In a small saucepan, cover the barley with
2 Times the amount of water. Bring to a boil and cook until tender, about 15 minutes. Drain and rinse in cold running water. Transfer to a plate and pat dry with paper towels.
5. In a medium saucepan, bring 2 cups
(500 ml) of the braising liquid to a simmer.
In a medium glass measuring cup, whisk the
egg yolks. Gradually pour 1 cup (250 ml) of
the braising liquid into the egg yolks, whisk-
ing constantly, then whisk this mixture back
into the remaining braising liquid. Cook the
sauce over medium heat, whisking constantly,
until slightly thickened, 2 to 3 minutes. Pour
½ cup (125 ml) of the sauce back into the
measuring cup and reserve.
6. Add the barley, scallions, parsley, lemon
juice, and remaining 3 cups (100 g) of lettuce
to the pan, season with salt and pepper, and
warm over medium heat. Spoon into shallow
serving bowls. Using an immersion blender or
a whisk, whip the reserved sauce until frothy.