Best Traditional Lamb Fricassée With Avgolemono Sauce Recipes

GREEK FRICASSEE OF LAMB

Steps:

• 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.
• 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.
• 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.
• 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).
• 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.
• 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.
• Dinner is ready. Have lots of crusty bread around to sop up the delicious avgolemono sauce.

LAMB FRICASSEE

Steps:

• Cut the lamb in portions.
• Melt a tablespoon of butter in a pot and brown the lamb in it.
• Strain excess fat. Take out the lamb.
• Add the rest of the butter, salt& pepper, the lettuce, the onions and the lamb.
• Cover and simmer for about 1 hours Stir.
• Don't fret about not having any water in the stew. The veggies will provide it as they cook.
• Prepare the avgolemono sauce, by beating together the eggs, lemon juice and flour (I use about 2 tsp).
• Just before serving, pour the avgolemono in the pot, simmer lightly and serve hot.
• Note: With 2 - 3 (2 - 3 lbs) heads of lettuce and 3 lbs of green onions, you will need a pretty big pot to hold all the chopped veggies. These will cook down to half the raw amount.