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1hr 20mins

Ingredients Nutrition

  • 2 kg lamb, with the bone cut into large cubes (tas kebab)
  • 1 kg of mountain greens (including white beet, sweet radish, black mustard)
  • 750 ml retsina wine, concentrated
  • olive oil
  • 2 lemons, juice of
  • butter or olive oil
  • some finely chopped spring onion
  • bouquet garni
  • For the Sabayon sauce
  • 3 egg yolks
  • 1 lemon, juice of
  • some stock


  1. Prepare a stock from the bones and the aromatic bouquet garni.
  2. Boil the mountain greens until "al dente" in half of the stock.
  3. Saute the lamb in butter and then add to the other half of stock.
  4. Add the vegetable stock to the lamb when it is ready.
  5. Cook the lamb until most of the liquid has evaporated.
  6. Retain some of the liquid.
  7. When the lamb is done, add the finely chopped spring onion and the concentrated retsina.
  8. For the Sabayon sauce: combine the stock retained from the lamb with the egg yolks, lemon juice, and some retsina over a pan of boiling water.
  9. Serve the meat in portions with the greens; pour the sauce over and a little aromatic oil (prepared with fresh greens, salt, pepper and olive oil put through a blender and then strained).

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