Lamb Fricassee With Avgolemono Recipe

Name: Lamb Fricassee With Avgolemono
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 8
Ingredients: 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

Prep: 10 mins

Cook: 90 mins

Total: 100 mins

Servings: 6 to 8 servings

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Nutrition Facts (per serving)
924	Calories
71g	Fat
17g	Carbs
54g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	924
% Daily Value*
Total Fat 71g	91%
Saturated Fat 22g	110%
Cholesterol 262mg	87%
Sodium 729mg	32%
Total Carbohydrate 17g	6%
Dietary Fiber 6g	20%
Total Sugars 9g
Protein 54g
Vitamin C 43mg	217%
Calcium 130mg	10%
Iron 6mg	35%
Potassium 1273mg	27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Greek definition of "fricassee" may differ from what you know in your kitchen, and this is a Greek classic. This lamb fricassee with avgolemono (a traditional egg-lemon sauce), which in Greek is αρνί φρικασέ, pronounced ar-NEE free-kah-SEH, is a favorite in Greek homes. It's an easy recipe to make and a celebration of taste. It's equally delicious made with kid.

For the Lamb Fricassee:

3 1/4 to 3 1/2 pounds lamb, cut into large chunks
2 large heads romaine lettuce, broken into large pieces
1/2 bunch fresh dill, chopped
2 to 3 stalks celery, chopped
10 green onions, chopped
1 cup olive oil
1/2 cup water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

For the Avgolemono:

3 large eggs, separated
3 lemons, juiced
1 tablespoon cold water

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