Lamb Fricassee with Avgolemono Recipe

Greek Lamb Fricassee with Avgolemono
Lamb Fricassee with Avgolemono. Photo © N. Gaifyllia, licensed to, Inc.
  • 100 mins
  • Prep: 10 mins,
  • Cook: 90 mins
  • Yield: serves 4
Ratings (13)

In Greek: αρνί φρικασέ, pronounced ar-NEE free-kah-SEH

The Greek definition of "fricassee" may differ from what you know in your kitchen, and this is a Greek classic. Lamb fricassee with avgolemono (a traditional egg-lemon sauce) is a favorite in Greek homes. It's an easy recipe to make and a celebration of taste. It is equally delicious made with kid.

What You'll Need

  • For the Lamb Fricassee:
  • 3 1/4 to 3 1/2 pounds of lamb, cut into large chunks
  • 2 large heads of Romaine lettuce, broken into large pieces
  • 1/2 bunch of fresh dill, chopped
  • 2 to 3 stalks of celery, chopped
  • 10 green onions, chopped
  • 1 cup of olive oil
  • 1/2 cup of water
  • 2 teaspoons of salt
  • 1/2 teaspoon of pepper
  • For the Avgolemono:
  • 3 eggs, separated
  • Juice of 3 lemons
  • 1 tablespoon of cold water

How to Make It

  1. Boil the lamb in enough water to cover for 10 minutes. Drain.
  2. In a frying pan, heat the oil over high heat and brown the meat. Add the onions and cook until they soften.
  3. Transfer to a stew pot with 1/2 cup of water, celery, salt, and pepper. Cook, covered, for 30 minutes over medium-high heat.
  4. Add dill and lettuce, resume boil, reduce heat, cover, and simmer for 1 hour.
  5. When the fricassee has cooked and only a small amount of liquid remains in the pot, turn off heat.
  1. In a small bowl, whisk together the egg whites with 1 tablespoon of cold water until frothy. Whisk in the egg yolks and lemon juice.
  2. Add 1-2 ladleful of liquid from the pot to the egg-lemon mixture and stir gently. Slowly pour the egg-lemon sauce over the meat.
  3. With a wooden spoon, stir gently 4 times. Then shake the pot gently side to side to distribute.
  4. Allow to sit covered on the stove for 20 minutes before serving.

Yield: serves 4

Nutritional Guidelines (per serving)
Calories 1655
Total Fat 132 g
Saturated Fat 41 g
Unsaturated Fat 71 g
Cholesterol 515 mg
Sodium 1,558 mg
Carbohydrates 13 g
Dietary Fiber 6 g
Protein 102 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)