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.