1. Prepare a stock from the bones and the aromatic bouquet garni.
2. Boil the mountain greens until "al dente" in half of the stock.
3. Sauté the lamb in butter and then add to the other half of stock.
4. Add the vegetable stock to the lamb oven when it is ready.
5. Cook the lamb until most of the liquid has evaporated. Retain some of the liquid.
6. When the lamb is done add the finely chopped spring onion and the concentrated retsina.
7. Combine the stock retained from the lamb with the egg yolks, lemon juice, and some retsina over a pan of boiling water (bain marie).
8. Serve the meat in portions with the greens; pour the sauce over and a little aromatic oil (prepared with fresh greens, salt, pepper and olive oil put through a blender and then strained).
