Lamb and greens stew with avgolemono (Instant Pot)

Spread the lamb pieces on a baking tray, drizzle with olive oil, season with salt and black pepper and toss, both sides.

Broil as close to the element as possible about 10 to 12 minutes, until well coloured.

Lift the meat into the Instant Pot, leaving the fatty drippings behind (or add them for flavour).

Cut up the scallions; put the white and light green parts in with the meat and reserve the dark green parts.

Add the olive oil, a little black pepper and a pinch of salt; mix. Add the chicken broth or water.

Lid on, valve to seal; pressure cook on high 25 minutes. Let the pressure release naturally 15 to 20 minutes, then open the vent.

Meanwhile roughly chop the greens and dill, rinsing the greens well and draining; cut the hard stems off mustard greens.

Check the lamb is soft; add the greens, dill and reserved scallions with more salt and black pepper.

Set to saute and cook 10 to 15 minutes until the greens wilt and are tender.

For the avgolemono, whisk the lemon juice, egg yolks, cornstarch and a pinch of salt until smooth.

Temper by whisking in some hot broth from the stew so the eggs do not scramble; add the extra chicken broth and mix.

With the pot on saute, taste and adjust the seasoning, pour in the sauce and swirl rather than stir so the meat does not break up. Once it boils, cook 2 to 3 minutes until thickened, then cancel.

Serve with toasted bread and a salad.