Recipe for Greek Style Lamb Fricassee with Egg and Lemon Sauce
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This is a traditional way to prepare lamb and it is served throughout Greece. For those living outside of Greece, it may look strange to cook romaine lettuce, but this is a fairly common practice in Greece. If you don’t have romaine lettuce on hand consider substituting for any type of lettuce or type of green that you have on hand. You can also add whole onions to the dish just before adding the water to change the flavor a little. You can also omit the lettuce if you don’t have any on hand.
reek Style Lamb Fricassee with Egg and Lemon Sauce (Arni Frikase me Avgolemono) Recipe Ingredients:
- 3 tablespoons Greek olive oil
- 2 1/2 pound boneless lamb leg, fat trimmed and cut into 2 1/2 – 3-inch cubes
- 10 scallions, sliced – keep white and green parts separate
- 1 cup warm water (maybe more if needed)
- 4 teaspoons sea salt, divided
- 2 heads romaine lettuce, shredded
- 1 tablespoon fresh, chopped dill or parsley
- 1 teaspoon black pepper
- 1 recipe Avgolemono sauce, made with the lamb juice
How to Prepare Lamb in Egg and Lemon Sauce:
Pour the olive oil into a large pot or Dutch oven and heat it over medium heat. Add the lamb pieces to the pan and cook it on both sides until they’re brown. This should take roughly 3-4 minutes on each side of each of the pieces. Add the whites of the scallions to the pan and cook for about a minute. Be sure to stir the scallions constantly so they don’t burn. Stir in the water and add 2 teaspoons of the salt.
Leave the pan uncovered and raise the heat to medium-high. Bring the mixture to a boil and once it does, lower it to medium-low. Simmer the mixture with the pan uncovered until the lamb is tender. This should take about 15 minutes. Stir the contents of the pan periodically with a wooden spoon to prevent the ingredients from sticking to the pan.
After 15 minutes, stir in the romaine lettuce, dill or parsley, the rest of the salt, and the pepper. Reduce the heat to low and cook the mixture uncovered, for about 15 minutes. Stir the mixture periodically to prevent the ingredients from sticking. You may need to add more water at this point if the mixture is getting a little thick. After 15 minutes, take the pan off the heat.
At this point, use the leftover juices from the pan to make the Avgolemono sauce. Slowly stir the prepared sauce back into the pan and serve. Garnish the fricassee with the green parts of the scallions just before serving.
This post was written by Greek Boston