Lamb fricassee with spiny chicory

Lamb fricassee with spiny chicory


1 kilo lamb

500gr spiny chicory

100gr olive oil

1 onion

1 egg yolk

2 lemons

Salt and pepper to taste

White wine



Place the onion with the olive oil in a pot and saute. Add the lamb and then the wine and stir, until the alcohol evaporates and only its fragrance remains. Reduce the heat and add water, until the meat is done. Boil the spiny chicory in another pot and when done, mix with the meat. Whisk the egg yolks with the lemon juice and gradually stir in the mixture into the pot.