Thursday, April 2, 2015


Ingredients for 4 people
2.2Ibs of lamb
8oz Formaella
1.8oz black olives
3.5oz of spring onions
3.5oz white wine
2.2Ibs wild chervil and other greens
3.5oz olive oil

Wash and clean the lamb leg. Debone the meat cut. Cut the meat into cubes and stir-fry in a wide bottomed pan with olive oil for about 5 minutes.
Next, wash clean and cut spring onions into rings and place them in the pan stirring constantly. Wash thoroughly the vegetable greens and add them into the pan stirring until they are wilted. Dredge with a bit of flour and deglaze with white wine. Finely chop the dill and the thyme and add them in the pan with salt and pepper. Add as much water as needed.
Wash clean and cut the potatoes in slices. Remove the pits from the olives and cut into quarters. When the meat has almost boiled, pour the sliced potatoes, and the olives inside the pan and let them simmer. Let it boil for another 20 minutes and check the seasoning.
Place the food in individual fireproof pots placing placing at the bottom a layer of potatoes then meat, the greens, and the sauce and the top cover with formaella cheese, which has been cut into very fine slices.
Finally, place the pots in the oven for 10 minutes until cheese melts..and serve.