Prepare to embark on a mouthwatering journey through the sun-drenched landscapes of Greece with this extraordinary Lamb Fricassee. This isn't just another recipe; it's a time-honored culinary tradition that transforms simple ingredients into a symphony of flavors that will make your dinner guests swoon. Imagine tender, succulent lamb swimming in a luxuriously creamy avgolemono sauce, surrounded by vibrant, fresh greens that sing with Mediterranean brightness – this dish is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 pounds lamb, cut into pieces
- 1 onion, chopped
- 4 cups greens (e.g., spinach, dill)
- 1/4 cup olive oil
- 2 eggs
- 1 lemon, juiced
- Salt and pepper to taste
- 4 cups water
Instructions
- Prepare the lamb by trimming excess fat and cutting into 2-inch cubes. Pat the meat dry with paper towels to ensure proper browning.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season lamb pieces with salt and pepper, then brown the meat in batches until golden on all sides, about 5-6 minutes per batch. Remove browned lamb and set aside.
- In the same pot, sauté chopped onions until translucent and soft, approximately 4-5 minutes. Scrape up any browned bits from the bottom of the pot for additional flavor.
- Return the browned lamb to the pot, add water, and bring to a gentle simmer. Cover and cook on low heat for approximately 1 hour, or until the lamb becomes tender and almost falling apart.
- Wash the greens thoroughly and chop them into manageable pieces. After the lamb has cooked for an hour, add the greens to the pot and stir to combine.
- Prepare the avgolemono sauce by whisking eggs in a separate bowl until light and frothy. Gradually add lemon juice while continuing to whisk.
- Temper the egg mixture by slowly adding a few ladles of hot liquid from the pot, whisking constantly to prevent the eggs from scrambling.
- Slowly pour the tempered egg mixture back into the pot, stirring continuously. Allow the sauce to thicken for 2-3 minutes without boiling.
- Taste and adjust seasoning with additional salt and pepper as needed. The sauce should have a creamy, velvety consistency with a bright lemony flavor.
- Remove from heat and let the dish rest for 5-10 minutes before serving. This allows the flavors to meld and the sauce to set slightly.
- Serve hot in deep plates or bowls, ensuring each serving has a generous amount of lamb, greens, and the creamy avgolemono sauce.
Tips
- • Always pat your lamb dry before browning to ensure a beautiful golden crust that locks in flavor. • Use a heavy-bottomed pot or Dutch oven for even heat distribution and perfect meat tenderness. • When making avgolemono sauce, temper the eggs slowly to prevent scrambling – this is the secret to that silky, luxurious texture. • Choose fresh, seasonal greens like spinach or dill for the most authentic flavor profile. • Let the dish rest after cooking to allow flavors to meld and the sauce to slightly set. • For an extra flavor boost, consider adding a pinch of dried oregano or some fresh mint when serving. • Serve with crusty bread to soak up the incredible avgolemono sauce – trust us, you won't want to waste a single drop!
Nutrition Facts
Calories: 577kcal
Carbohydrates: 5g
Protein: 44g
Fat: g
Saturated Fat: g
Cholesterol: 193mg
