Lamb with Stamnagathi

Method

Heat the olive oil in a large heavy-based pot over medium-high heat and brown the lamb pieces on all sides, working in batches if necessary, then remove and set aside. In the same pot, soften the sliced onion and garlic until fragrant, about 3 minutes. Return the lamb to the pot, pour in the white wine and stock, then bring to a simmer and cook covered for 90 minutes until the lamb is tender. Add the chopped stamnagathi, dill, salt and pepper, and continue cooking for a further 15-20 minutes until the greens are tender and wilted. Finish with a squeeze of fresh lemon juice to balance the flavours. Serve hot with crusty bread to soak up the rich broth.