Brocoloco
Jump to recipe
Greek Lamb Fricassee with Lettuce and Avgolemono
Browned lamb, plenty of white wine and a rich egg-and-lemon sauce.
🍽️ 4 servings Prep 20 min. Cook 140 min. Total 160 min. ⭐ Medium

The Story Behind the Recipe

It was Easter, and I had already prepared two lamb dishes: tsigariasto and gamopilafo. I wanted to make a third, so I decided on lamb fricassee.

The beef fricassee recipe I have shared is one I learned from my mother. Here, I took a different approach, richer and heavier but full of flavour: thoroughly browned lamb, plenty of wine and lettuce cooked with the meat before adding the avgolemono.

Using a different meat gave me a reason to show another preparation method. Both meats, however, can be cooked using either approach. Take a look at my beef fricassee too and choose the method that appeals to you.

The Technique

  • Brown first: Give the lamb good colour before simmering.
  • Separate whites and greens: Sauté the spring onion whites and add the greens later.
  • Lettuce in batches: Start with the firmer parts and let each batch wilt before adding more.
  • Temper the avgolemono: Gradually whisk hot cooking liquid into the eggs and lemon before returning them to the pot.
Ingredients

  • Lamb shoulder: approximately 1.5 kg, cut into pieces

  • Lettuces: approximately 3, chopped

  • Spring onions: 5-6, whites and greens separated

  • Olive oil: enough for sautéing

  • White wine: enough to almost cover the meat

  • Beef stock cube: optional, to taste

  • Fresh dill: to taste, finely chopped

  • Salt: to taste

  • Black pepper: to taste

For the avgolemono

  • Eggs: as needed for the egg-and-lemon sauce

  • Lemon juice: to taste

  • Hot cooking liquid from the pot: as needed

  • Cornstarch: a little, optional for a thicker sauce

Steps

Method

  1. Heat the olive oil and brown the lamb well on all sides.

  2. Remove the meat and sauté the spring onion whites in the same pot. Add the optional stock cube.

  3. Deglaze with wine and scrape up the flavour from the base.

  4. Return the lamb and add enough white wine to almost cover it. Season with pepper and salt, taking care if using a stock cube.

  5. Simmer for approximately one hour, then begin adding the lettuce in batches, starting with the firmer parts.

  6. Cover to wilt each batch before adding the next. Add the spring onion greens with the final batch.

  7. Continue cooking for approximately another hour, until the meat and lettuce are tender.

  8. Add the dill and remove from the heat. Allow the temperature to drop slightly.

  9. Whisk the eggs with the lemon juice. Gradually add hot cooking liquid while whisking continuously, following the same approach as in the beef fricassee recipe.

  10. Return the mixture to the pot and gently shake or stir to combine. Avoid a vigorous boil after adding the avgolemono.

Tips

  1. In my version, I use plenty of wine as the cooking liquid and do not top up with water. I personally find that it adds more flavour.

  2. Alternatively, use a generous amount of wine and make up the remaining liquid with water.

  3. Cooking reduces the alcohol content but does not guarantee its complete removal.

  4. I did not use cornstarch. For a thicker sauce, dissolve a little in cold liquid before incorporating it into the avgolemono.

  5. This method can also be used with beef, just as the method in my beef fricassee recipe can be used with lamb.

Community

Rate the recipe and share your experience.

0.0 (0)

Your rating

Sign in to rate this recipe.

Write a comment

Sign in to leave a comment.

Comments

0

Start the conversation! Be the first to share a thought about this recipe.