• Crust:
• 1 (3 oz.) pkg. cream cheese
• ½ cup butter
• 1 ¼ cups flour
• ½ tsp salt
• 1 tsp chopped chives
• 1 tsp parsley, minced
• 1 tsp dill, chopped
• 3 lbs boneless lamb shoulder, cut in 1½” cubes
• 1 garlic clove, chopped
• 3 tbsp olive oil
• 1 cup dry white wine
• 1½ tsp dried rosemary
• 1-2 small onions peeled
• 1 tbsp lemon juice
• 3 eggs
• 1 Tbsp grated lemon rind
• 1 egg yolk mixed with
• 1 Tbsp milk (for glazing crust)

Mix flour, salt and herbs.

Cut in the cream cheese and butter, and mix together until they form a ball, adding a little ice water if necessary.

Chill before rolling.

Filling:

Sprinkle lamb with salt and pepper.

Sauté the garlic in hot olive oil and then add the lamb, browning it over med heat. Add the wine, rosemary, onions and lemon juice. Cover and simmer until lamb is tender, stirring occasionally and adding more wine if necessary.

When lamb is tender, beat eggs in a bowl and while stirring, add hot lamb broth and grated lemon rind. Spoon the lamb, onions and sauce into a buttered casserole dish.

Roll the herb crust to a thickness of ¼”. Cut into 1” strips and arrange like a lattice on casserole; trim floppy edges.

Glaze top with egg yolk and milk mixture and bake until browned. Bake at 400º for 30 minutes or until browned.