Instagram is great, isn’t it? I’m always inspired when scrolling through my feed. This recipe is an adaptation of one I saw from @thefeedfeed a few weeks ago – and it turned out great with some of my personal tweaks. Tender lamb and leafy greens combine with herbs and an egg-lemon sauce to bring out a Turkish style in an overall delicious dish.
Don’t be overwhelmed by the ingredients list – aside from the lamb and some rough chops to the leafy greens (not pictured) this was most of the prep that I did for this dish. If you don’t have fresh mint, oregano and dill you can use dried. 
With the lamb browned and herbs added, I cooked the onions and garlic.
Next, I added the greens and had to do that in batches as I had so many – they didn’t all fit in the pan until they cooked down a bit.
I stirred in the chopped dill and the rest of the mint. Then I added water + homemade stock to the pan but didn’t quite cover the meat. I would definitely add more and cover the meat completely next time. The final sauce is so yummy – we would have loved to have more.
I covered the pan and let it simmer for 1.5 hours, stirring every 15 minutes or so. Our house smelled amazing. I whisked two eggs then stirred in the juice of 1.5 lemons and added the sauce to the stew. 
The final product was hearty yet light with rich flavors made delicate with the tartness of the lemon. We will definitely be making this on a regular basis. 
- 4 tbs olive oil
- 2 lb of leg of lamb cut into 1-inch chunks
- 4 garlic cloves, crushed
- 1 tbsp mint
- 1 tbsp oregano
- 1 pinch of red pepper flakes
- 1 onion, sliced
- 8 spring onions, sliced, including all of the green part
- 1.5 lb green leafy vegetables like kale, Swiss chard, etc.
- small bunch of dill, finely chopped
- salt and pepper to season
- 2 eggs, lightly beaten
- juice of 1.5 lemons
- Heat the oil in a pan and brown the lamb on all sides.
- Add the garlic, 1/2 of the mint, oregano, onion, and spring onions and cook for 5 mins.
- Add the leafy greens (can do this in batches if there are too many to fit in the pan - simply add more as they wilt down) and cook for 10 mins, stirring occasionally.
- Add the dill and season well with salt and pepper.
- Add water to cover the lamb and simmer on low for 1.5-2 hours or until the meat is tender.
- For the sauce, whisk the eggs and lemon in a bowl, spoon some of the hot water from the stew into the bowl and combine
- Pour this mixture back into the main stew and stir.
- Continue stirring on low for 5 or so minutes then serve. This stew will serve 4 if served with some bread or rice, but may only serve 2-3 if served alone.