Lamb's offal with spinach and spring herbs

A quick and delicious appetizer for the Resurrection Celebration Dinner or the Easter Sunday lunch. 

Ingredients

• 3/4 tea cup of extra virgin olive oil
• 1 lamb's offal (heart, liver, lungs and sweetbreads) cut in bite-sized pieces
• 7-8 spring onions, finely chopped
• 1/2 tea cup of dry white wine
• half a bunch of dill
• half a bunch of parsley
• half a bunch of mironia (parsley-like aromatic herbs)
• 1/2 kg of spinach
• salt
• freshly ground pepper
• 1 lemon

Method
Warm the oil in a casserole type pan, add the chopped offal and brown it for 6-7 minutes. Then add the spring onions and wilt them for 3-4 minutes. Pour the wine in and wait until it evaporates. Add the spinach, roughly cut, season with salt and pepper and sprinkle over the different herbs. Put the lid on and let simmer for 15 minutes until all liquids are completely reduced. Finally add a good squeeze of lemon juice and serve.

portions 4

preparation time 15 minutes

cooking time 25 minutes

Source: argiro.com.gr