Lamb fricassée

Name: Lamb fricassée
Yield: Serves 6
Ingredients: 4 Cos (Romaine) lettuces, each cut into 3; 25g (1oz) butter; 2kg (4lb 8oz) boneless lamb shoulder, cut into chunks; 6 bunches of spring onions, chopped; 2 bunches of dill, finely chopped; 1 bunch of flat leaf parsley, finely chopped; Salt and pepper; For the avgolemono sauce; 2 eggs; Juice of 2 lemons

Published: 19 Apr 18
Updated: 18 Mar 24

Test kitchen approved

This traditional lamb dish is from Christina Mouroglou’s cookbook, Mazi: Modern Greek Food, and sees tender braised lamb shoulder, lettuce, dill and spring onions cooked very slowly, before serving with an avgolemono sauce.

Serves 6
Hands-on time 20 min, Oven time 1 hr 30 min

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Ingredients

4 Cos (Romaine) lettuces, each cut into 3
25g (1oz) butter
2kg (4lb 8oz) boneless lamb shoulder, cut into chunks
6 bunches of spring onions, chopped
2 bunches of dill, finely chopped
1 bunch of flat leaf parsley, finely chopped
Salt and pepper

For the avgolemono sauce

2 eggs
Juice of 2 lemons

Method

Wash the lettuce thoroughly, then blanch in boiling water for 3 minutes. Drain and set aside.
Melt the butter in a large flameproof casserole dish, add the lamb and sauté over a medium heat until browned. Add the spring onions, dill, parsley and the lettuce, season with salt and pepper and very briefly sauté. Add enough water to cover the meat, cover with the lid and cook over a low heat for 1½ hours until cooked through and falling apart.
For the avgolemono sauce, beat the eggs and lemon juice together in a bowl with a little of the liquid from the casserole, then pour the egg mixture into the casserole and stir slowly so that it is evenly distributed. Serve immediately.

Recipe from May 2018 Issue

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Lamb fricassée

Ingredients

Method

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