Greek Fricassee of Lamb
Elevate your dinner table with the comforting and flavorful Greek Fricassee of Lamb—a traditional Mediterranean stew brimming with vibrant ingredients and creamy lemon-egg sauce. Tender chunks of lamb shoulder are slowly braised with hearty greens like romaine lettuce, leeks, and fresh herbs, creating a dish that’s as nutritious as it is delicious. The highlight of this recipe is the silky avgolemono sauce, made by whisking eggs and freshly squeezed lemon juice into the rich broth for a tangy, velvety finish. Perfect for a cozy family meal or an impressive dinner party centerpiece, this hearty Greek classic pairs beautifully with crusty bread or a bed of rice. Easy to prepare and loaded with Mediterranean-inspired flavors, it’s a must-try for lamb lovers and fans of traditional Greek cuisine.
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder (bone-in or boneless)
- 3 tbsp olive oil
- 2 medium onions, finely chopped
- 4 green onions, sliced
- 3 garlic cloves, minced
- 2 medium leeks, sliced (white and light green parts only)
- 2 heads romaine lettuce, roughly chopped
- 2 tbsp dill, chopped
- 2 tbsp parsley, chopped
- 4 cups water or chicken stock
- 2 lemons lemon juice, freshly squeezed
- 2 large eggs
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Cut the lamb shoulder into medium-sized chunks. Pat the pieces dry with paper towels to ensure proper browning.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches, add the lamb chunks and sear them on all sides until golden brown. Remove the browned lamb and set aside.
In the same pot, add the chopped onions, green onions, garlic, and leeks. Sauté for 5-7 minutes, stirring, until softened and fragrant.
Return the lamb to the pot and season with salt and pepper. Pour in the water or chicken stock, ensuring the lamb is just covered. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 1.5 to 2 hours, or until the lamb is tender.
About 30 minutes before the lamb is fully cooked, stir in the romaine lettuce, dill, and parsley. Cover the pot again and allow the greens to soften and meld with the flavors.
In a medium bowl, whisk together the eggs and freshly squeezed lemon juice until frothy. Temper the egg-lemon mixture by slowly adding 1 cup of the hot broth from the pot while whisking continuously to prevent curdling.
Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Allow the sauce to thicken slightly over low heat. Do not let the mixture boil once the egg-lemon mixture is added.
Taste for seasoning and adjust with additional salt or lemon juice if needed.
Serve hot with crusty bread or over rice, garnished with extra dill or parsley if desired.
Nutrition Facts
Calories |
4668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.3 g | 456% | |
| Saturated Fat | 129.7 g | 648% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1497 mg | 499% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 35.7 g | ||
| Protein | 302.5 g | 605% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 621 mg | 48% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 6511 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
