Name: Greek-style Lamb and Egg Braise
Prep time: 15 min
Cook time: 1 h 15 min
Ingredients: 1 kg diced lamb; 2 tbsp plain flour; Salt & Pepper; 25 g butter; 1 tbsp extra virgin olive oil; 1 medium onion, finely sliced; 2 Garlic cloves crushed; 2 tsp fresh sage leaves; 1 bay/oaf; 3/4 cup dry white wine (optional); 2 Eggs; 2 lemons, zested and juiced; 2 extra eggs, hard-boiled; Serve with mashed potato

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Preheat oven to 150°C. Dust diced lamb with flour, salt and pepper
Heat a large oven proof pan, add the butter and oil. Add the lamb and brown over a high heat, remove lamb and set aside. In the same pan, gently cook the onion and garlic until soft. Add the sage, bay leaf and wine, bring to the boil. Return lamb to the pan and mix well
Cover and cook in oven for 1 hour or until lamb is tender. Finely grate the zest of the lemons and squeeze the juice. Mix together the zest, juice and eggs. When lamb is tender remove from oven.
Add 1/4 cup of hot gravy to the lemon and egg mixture and mix gently. Then quickly whisk the mixture into the lamb braise. Place the pan over moderate heat and allow sauce to slightly thicken.
Sprinkle with mixed herbs and serve with boiled egg wedges and mash of your choice.

Preheat oven to 150°C. Dust diced lamb with flour, salt and pepper
Heat a large oven proof pan, add the butter and oil. Add the lamb and brown over a high heat, remove lamb and set aside. In the same pan, gently cook the onion and garlic until soft. Add the sage, bay leaf and wine, bring to the boil. Return lamb to the pan and mix well
Cover and cook in oven for 1 hour or until lamb is tender. Finely grate the zest of the lemons and squeeze the juice. Mix together the zest, juice and eggs. When lamb is tender remove from oven.
Add 1/4 cup of hot gravy to the lemon and egg mixture and mix gently. Then quickly whisk the mixture into the lamb braise. Place the pan over moderate heat and allow sauce to slightly thicken.
Sprinkle with mixed herbs and serve with boiled egg wedges and mash of your choice.

Preheat oven to 150°C. Dust diced lamb with flour, salt and pepper
Heat a large oven proof pan, add the butter and oil. Add the lamb and brown over a high heat, remove lamb and set aside. In the same pan, gently cook the onion and garlic until soft. Add the sage, bay leaf and wine, bring to the boil. Return lamb to the pan and mix well
Cover and cook in oven for 1 hour or until lamb is tender. Finely grate the zest of the lemons and squeeze the juice. Mix together the zest, juice and eggs. When lamb is tender remove from oven.
Add 1/4 cup of hot gravy to the lemon and egg mixture and mix gently. Then quickly whisk the mixture into the lamb braise. Place the pan over moderate heat and allow sauce to slightly thicken.
Sprinkle with mixed herbs and serve with boiled egg wedges and mash of your choice.