Lamb With Stamnagathi

Ingredients

• 500 g Lamb Shoulder
• 250 g Stamnagathi
• 1 pcs Lemon
• 3 pcs Garlic
• 2.5 tsp Dried Oregano
• 3 tbsp Olive Oil
• 1 pcs Onion
• 1 tbsp Tomato Paste
• 300 ml Chicken Stock
• 1 tbsp Kosher Salt
• 0.75 tsp Black Pepper
• 2 tbsp Parsley

Method

1. Pat {lamb_shoulder} dry with paper towels so it browns well, then season all over with {kosher_salt}, {black_pepper}, {dried_oregano}, and a little {olive_oil}.
2. Thinly slice {onion}, mince {garlic}, juice half of {lemon}, cut the rest into wedges, and wash {stamnagathi} well.
3. Heat {olive_oil} in a heavy Dutch oven over medium-high heat until shimmering. Sear {lamb_shoulder} without crowding for a deep brown crust on all sides, then remove to a plate.
4. Lower to medium heat, add {onion} with a pinch of {kosher_salt}, and sauté until soft and lightly golden. Add {garlic} and {tomato_paste}, then cook until fragrant and slightly darkened so the paste sweetens and deepens.
5. Return {lamb_shoulder} to the pot, add {chicken_stock} and {lemon} juice, then bring to a gentle simmer over medium heat. Cover and braise in a low oven until the meat is very tender and easily pierced.
6. Set the pot over medium heat, fold in {stamnagathi}, season with a little {kosher_salt}, and cook uncovered until just wilted and bright. Add a drizzle of {olive_oil} for gloss.
7. Taste the juices and adjust with {kosher_salt} and {black_pepper}. Spoon the lamb and greens into warm bowls, squeeze over {lemon} wedges, and finish with {parsley} and a final pinch of {dried_oregano}.