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Greek Lamb Fricassee with Avgolemono Sauce
A comforting and classic Greek stew featuring tender lamb shoulder simmered in a rich broth, then finished with a delicate avgolemono (egg-lemon) sauce and wilted romaine lettuce. Perfect for spring.
đ§ Ingredienser
- 1 kg Lamb shoulder
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 cloves Garlic
- 4 cups Water or lamb/chicken broth
- 1 Bay leaf
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 heads Romaine lettuce
- 1/2 cup Fresh dill
- 8 Green onions (scallions)
- 2 Large eggs
- 80 ml Fresh lemon juice
đšâđł Instruktioner
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat (around 200°C / 400°F). Sear the lamb cubes in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove browned lamb to a plate.
â±ïž 15 minutes - 2
Reduce heat to medium (around 180°C / 350°F). Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom. Add the minced garlic and cook for another minute until fragrant.
â±ïž 8 minutes - 3
Return the browned lamb to the pot. Add the water or broth, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer, then reduce the heat to low, cover, and cook gently for 1 hour, or until the lamb is becoming tender.
â±ïž 1 hour - 4
Add the chopped romaine lettuce, chopped dill, and chopped green onions to the pot. Stir to combine. Cover and continue to simmer for another 20-25 minutes, or until the lettuce is wilted and tender, and the lamb is very tender.
â±ïž 25 minutes - 5
While the stew simmers, prepare the avgolemono sauce. In a medium bowl, whisk together the eggs and fresh lemon juice until well combined and slightly frothy.
â±ïž 5 minutes - 6
To temper the egg mixture, slowly ladle about 1 cup of the hot broth from the stew pot into the egg-lemon mixture, whisking constantly. This gently heats the eggs and prevents them from scrambling. Once tempered, slowly pour the tempered egg mixture back into the stew pot, stirring constantly.
â±ïž 3 minutes - 7
Cook the stew over very low heat (do not boil) for another 3-5 minutes, stirring gently, until the sauce has thickened slightly and coats the back of a spoon. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.
â±ïž 5 minutes
đĄ Proffstips
- âEnsure the lamb is well-browned for maximum flavor development.
- âThe key to avgolemono is tempering the eggs slowly with hot liquid to prevent curdling. Never let the stew boil after adding the avgolemono.
- âThe lettuce should be tender and wilted, but not completely disintegrated. Add it in the last 25 minutes of cooking.
- âUsing good quality, fresh lemon juice is crucial for the avgolemono sauce.
- âSpring lamb is traditionally used for this dish, offering a more delicate flavor.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a richer flavor, use lamb broth instead of water.
- Add chopped artichoke hearts along with the lettuce for a variation.
- This recipe can be adapted for pork shoulder, though cooking times may vary.