Greek Fricassee of Lamb

READY IN: 2hrs 15mins
Recipe by evelynathens

This is a fricassee as done in Greece - finished with an egg-lemon sauce (avgolemono). It is wonderfully delicious, and soul-satisfying...at least it is for us Greeks!

Top Review by P Look

Wanted to try a Greek Fricassee of Lamb recipe after seeing a "Delicious Destinations" show on the Travel Chanel on the island of Santorini. Perhaps this recipe is a good as an original in Greece, but boy was this a disappointment! I feared that it would be fairly tasteless due to the fact there was NO salt or paper on the ingredients list, and I was right. In spite of adding about 2 teaspoons of salt, and one of pepper, the avgolemone sauce never approached the neighborhood of "delicious". This was a of time, and expense (the lamb).

Ingredients Nutrition

Directions

  1. In a large Dutch Oven, heat the olive oil till smoking and in it brown the pieces of lamb (you may have to do this in 2-3 batches) until golden-brown all over.
  2. When all the pieces are browned add onion, garlic, water and wine (you could use just water if you wanted to), salt and pepper to taste, and simmer for 1 1/2 hours, or until meat is very tender.
  3. Add lettuce and dill. You may have to cram it into the pot but it will reduce to practically nothing. Put the lid on the Dutch Oven and cook for 8 minutes. Remove lid, stir carefully not to break up meat and cook another 2 minutes. Turn off heat.
  4. In a large, heatproof bowl, whisk together eggs, cornstarch, lemon juice and a little salt and pepper to taste (remember, there is more in the pot).
  5. With a ladle, remove ladlefuls of the cooking liquid the meat and lettuce have cooked in and VERY slowly whisk it into the egg/lemon mixture. Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb.
  6. Pour all the sauce into the pot, covering the lamb and lettuce. Turn heat up to medium-high and just bring to the boil. Cook for 1-2 minutes.
  7. Dinner is ready. Have lots of crusty bread around to sop up the delicious avgolemono sauce.

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