Cretan Lamb And Greens Casserole With Egg-Lemon Sauce

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 1/2 pound lamb shoulder, cut into stewing pieces
• 2 cup coarsely chopped onion
• salt and pepper, to taste
• 2 1/2 pound trimmed greens (any combination of spinach, chard, chicory, sorrel, wild fennel, vine shoots, bryony, or thistles)
• 2 large eggs
• fresh strained juice of 2 lemons