Lamb Fricassee
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 kg lamb, with the bone cut into large cubes (tas kebab)
- 1 kg of mountain greens (including white beet, sweet radish, black mustard)
- 750 ml retsina wine, concentrated
- olive oil
- 2 lemons, juice of
- butter or olive oil
- some finely chopped spring onion
- bouquet garni
-
For the Sabayon sauce
- 3 egg yolks
- 1 lemon, juice of
- some stock
directions
- Prepare a stock from the bones and the aromatic bouquet garni.
- Boil the mountain greens until "al dente" in half of the stock.
- Saute the lamb in butter and then add to the other half of stock.
- Add the vegetable stock to the lamb when it is ready.
- Cook the lamb until most of the liquid has evaporated.
- Retain some of the liquid.
- When the lamb is done, add the finely chopped spring onion and the concentrated retsina.
- For the Sabayon sauce: combine the stock retained from the lamb with the egg yolks, lemon juice, and some retsina over a pan of boiling water.
- 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).
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RECIPE SUBMITTED BY
Poppy
Rhodos
I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia.
I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!