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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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.

Raw Egg Warning

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

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.