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Lamb Fricassee with Avgolemono Sauce is a dish that brings together the comforting flavours of Greek cuisine with a unique twist. This traditional dish combines tender lamb with a velvety, lemony avgolemono sauce, a hallmark of Greek cooking that adds brightness and depth.
Often prepared during spring or special family gatherings, Lamb Fricassee is a beloved meal that highlights the Greek love for fresh, bold flavours and communal dining.
What Is Lamb Fricassee?
Lamb Fricassee, or “Arni Fricassee,” is a Greek stew featuring lamb as its centrepiece, cooked until meltingly tender in a combination of greens, often lettuce or wild greens, and herbs.
What sets this dish apart is the avgolemono sauce, a creamy, egg-lemon mixture stirred in at the end, which thickens the stew and adds a zesty finish.
The balance of the rich lamb and the bright, tangy sauce creates a depth of flavour that’s both hearty and refreshing, making it a standout in Greek cuisine.
The dish is traditionally served with plenty of crusty bread, perfect for soaking up the savoury broth, and is best enjoyed with friends and family. Lamb Fricassee is more than just a meal; it’s an invitation to slow down, savour each bite, and enjoy the company around the table.
Ingredients and Taste
The ingredients in Lamb Fricassee are simple, but each plays an essential role in building the dish’s unique flavour profile. The lamb, typically shoulder or leg, is slow cooked to tender perfection, allowing its natural richness to infuse the broth.
Greens, such as romaine lettuce, spinach, or sometimes wild dandelion greens, add a layer of earthiness and help balance the richness of the lamb.
The real magic, however, lies in the avgolemono sauce. Made with egg yolks and fresh lemon juice, this sauce is gently stirred into the broth at the end of cooking. The eggs thicken the broth, while the lemon brings a lively acidity that cuts through the richness of the lamb.
The result is a smooth, creamy stew with a tangy finish, where each bite delivers a comforting yet vibrant blend of flavours.
Fresh dill or parsley is often added just before serving, adding an herbal brightness that completes the dish. The taste of Lamb Fricassee is both comforting and invigorating, with a balance of savoury, creamy, and tart notes that make it distinctively Greek.
A Taste of History
Lamb Fricassee with Avgolemono Sauce has deep roots in Greek culinary tradition, blending elements of classic fricassee techniques with uniquely Greek flavours. Fricassee as a cooking method originated in France, referring to a dish of meat stewed with vegetables.
When it arrived in Greece, it took on a character of its own, with Greeks incorporating lamb, a beloved staple of their cuisine, and the treasured avgolemono sauce, which has a long history in Greek cooking.
Avgolemono sauce, made from eggs and lemon, is a traditional Greek emulsion used in a variety of dishes. Its origins likely trace back to Sephardic Jewish communities, where similar sauces were used, eventually becoming a cherished component of Greek cuisine.
The addition of avgolemono to fricassee creates a dish that’s both timeless and uniquely Greek, embodying the country’s culinary adaptability and reverence for bright, fresh flavours.
Lamb Fricassee (Lamb Stew with Avgolemono Sauce) Recipe
Serves: 4 people
Ingredients:
- 1 kg lamb shoulder, cut into medium-sized pieces
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 head romaine lettuce, chopped into large pieces
- 1 bunch fresh dill, chopped
- Salt and freshly ground black pepper, to taste
- 1 ½ cups water or chicken broth
For the Avgolemono Sauce:
- 2 large eggs
- Juice of 2 lemons
Directions
To begin, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the lamb pieces in batches, searing each side for 3-4 minutes until golden brown. This step locks in the lamb’s juices and enhances flavour. Remove and set aside the browned lamb.
In the same pot, add the chopped onion and cook over medium heat for 5 minutes, stirring occasionally, until softened. Add the minced garlic and sauté for another minute, being careful not to burn it, as it will turn bitter.
Return the lamb to the pot with the onions and garlic. Season with salt and pepper to taste, then add 1 ½ cups of water or chicken broth. Stir well to combine, ensuring the lamb pieces are partially submerged in the liquid.
Cover the pot and lower the heat to a gentle simmer. Allow the lamb to cook for approximately 45 minutes to 1 hour, or until the meat is tender. Check occasionally and add a little more broth or water if needed to prevent the lamb from drying out.
Once the lamb is tender, add the chopped romaine lettuce and fresh dill. Stir to incorporate, then cover and let cook for another 10-15 minutes until the lettuce wilts and melds into the dish, imparting a mild, herbaceous flavour.
While the lamb finishes cooking, prepare the avgolemono sauce. In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice, creating a smooth and creamy base.
To temper the sauce, slowly ladle in ½ cup of hot cooking liquid from the pot into the egg-lemon mixture, whisking continuously. This prevents curdling. Once fully combined, pour the avgolemono sauce back into the pot with the lamb, stirring gently to mix.
Serve the lamb fricassee warm, garnished with extra fresh dill if desired. Traditionally enjoyed with crusty bread or a side of rice, the dish is elevated by the silky, tangy avgolemono sauce that coats each tender piece of lamb. Enjoy this comforting Greek classic with family and friends.
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