Greek lamb with spinach

Succulent tender tasty lamb with spinach. Put 4 soup spoons of virgin olive oil in a pan and brown all over 1kg of lamb on the bone cut in pieces. Once done, transfer the meat to a pressure cooker. Chop 2 onions and 4 large spring onions and shallow fry them till brown in the same pan that cooked the meat (drain the fat from the meat before putting in the onions, there will be enough fat there to cook the onions left in the pan without needing additional oil). Add salt and pepper, about a half teaspoon of each. Add the onions to the meat with plenty of fresh dill (3 soup spoons). Add a glass of water, cover and cook in the pressure cooker for 40’. Subsequently, take the meat and cooked onions to a fresh pan, leaving most of the juices behind. Add some more salt and pepper. Wash 300gr baby leaf spinach and add to the pot with the meat. Set to cook over medium heat for another 15’ and you are ready. Sprinkle some lemon on the dish when serving to bring out the flavors.