Lamb Fricassee: A traditional recipe you shouldn't miss

Lamb fricassee is one of the most beloved dishes of Greek cuisine. It combines the deliciousness of lamb with fresh greens and a refreshing avgolemono sauce, creating a meal that brings the whole family around the table.

What you'll need (Ingredients)

• 1 – 1.5 kg lamb (cut into portions)
  
• 1 large lettuce or mixed greens
• 4-5 spring onions
  
• 1 dry onion
  
• 1 bunch dill
  
• 1 bunch parsley
  
• 2-3 tablespoons olive oil
  
• Salt & pepper
  
• A little water

For the avgolemono:

• 2 eggs
  
• Juice from 1-2 lemons

Preparation 

Before you start cooking:

• Wash the lamb thoroughly
  
• Let it drain
  
• Cut the greens and herbs into medium pieces

👉 Tip: Don't cut the greens too small - we want them to "hold up" in the dish.

Step-by-step instructions

1. Sautéing the meat
In a pot, heat the olive oil and sauté the lamb until it browns on all sides.

2. Adding onions
Add the dry onion and spring onions and let them soften.

3. Cooking
Add a little water, salt and pepper.
Let the dish simmer for about 45–60 minutes until the lamb is tender.

4. The greens
Add the lettuce, dill, and parsley.
Let the dish boil for another 15–20 minutes.

The perfect avgolemono

• Beat the eggs in a bowl
  
• Gradually add the lemon juice
  
• Take some hot broth from the pot and add it to the mixture (to prevent curdling)
  
• Pour the avgolemono into the pot off the heat

👉 Gently shake the pot - no need to stir with a spoon.

Small secrets that make a difference

• Don't overcook the lamb - it will lose its juiciness
  
• Add the lemon at the end for freshness
  
• If you want a thicker sauce, use less broth
  
• The dish "sets" better if you let it rest for 10 minutes before serving

What pairs with lamb fricassee

For a complete meal:

• Fresh bread
  
• Light salad
  
• Boiled or roasted potatoes
  
• A glass of white wine