Lamb Fricassee With Avgolemono

Lamb fricassee
Greek lamb fricassee with a a traditional egg-lemon sauce known as avgolemono.

N. Gaifyllia

  • Total: 100 mins
  • Prep: 10 mins
  • Cook: 90 mins
  • Yield: 4 portions (4 servings)

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 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

Steps 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.

  6. 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.

  7. 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.

  8. With a wooden spoon, stir gently 4 times. Then shake the pot gently side to side to distribute.

  9. Allow to sit covered on the stove for 20 minutes before serving.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

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