In a large pot, heat the pan without any oil and add the cut lamb. Brown the meat well, making sure it is seared on all sides.

Ingredients (6 servings):

• 1.5 kg lamb, cut into medium pieces
• 2 large onions, finely chopped
• 1 bunch fresh dill, finely chopped
• 1 bunch fresh spring onions, finely chopped
• 2 large heads of lettuce, coarsely chopped
• 1 glass of white wine
• ½ cup olive oil
• 1 egg
• 3 lemons
• Salt & pepper

Instructions (about 1 hour):

In a large pot, heat the pan without any oil and add the cut lamb. Brown the meat well, making sure it is seared on all sides. Add the olive oil and finely chopped onion, stirring until it caramelizes and releases its aromas. Deglaze with the white wine and let the alcohol evaporate. Then, add the fresh spring onions, dill, pepper, and 2 glasses of water. Cover the pot and let the meat simmer over low heat for about 40 minutes, until it becomes tender.
Once the meat is tender, add the salt, half a cup of water, and the lettuce, continuing to cook for about 20 minutes. The lettuce should remain crisp and not completely dissolve! At the end, there should be about 1 glass of sauce remaining in the fricassee. Remove the pot from the heat and proceed with preparing the egg-lemon sauce (avgolemono). Whisk the eggs with the lemon juice and gradually add some of the pot's liquid until you have a smooth mixture. Pour the egg-lemon sauce into the pot and stir gently, ensuring the mixture is well incorporated with the fricassee. The traditional Cretan lamb fricassee is ready to be served!

Tip from Kostas Apostolakis:
For a more "Cretan" version of the dish, you can replace the lettuce with boiled stamnagkathi (Cretan wild greens). It will offer a distinctive taste and give your dish a unique Cretan touch!