2 carrots, coarsely chopped2-3 fresh bay leaves2 sprigs fresh rosemary5-6 garlic cloves, cut in half120ml extra virgin olive oil (or half a cup, to taste)Salt, freshly ground pepperPreparation:Season the lamb pieces with salt and pepper. In a wide and shallow pan, add some olive oil and sauté the onions, carrots and herbs at medium heat for 2-3 minutes. Place the lamb pieces on the pan in a single layer, sauté for 2-3 minutes on each side, turning once. Fried spanakopita (spinach pie)Patrick Leigh Fermor loved this dish, which he requested be served whenever he had guests. Place the pan on medium heat and fry for 5-6 minutes until the bottom browns nicely and small bubbles form.

Source: The Guardian October 05, 2023 23:40 UTC