Lamb Fricassee Greek Style Lamb Greens In Avgolemono Sauce Recipes

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LAMB FRICASSEE



Lamb Fricassee image

This is an adopted recipe. I tried it out with my family and they love it! It was much simpler to make than I thought it would be with a lamb recipe. Fricassee is pronounced free-cah-seh and it means a stew made with spinach, lemon, eggs and oil. This is a Greek dish.

Provided by Vnut-Beyond Redempt

Categories     Lunch/Snacks

Time 1h5m

Yield 7 serving(s)

Number Of Ingredients 8

2 lbs leg of lamb
3 lbs green onions, chopped
2 -3 heads lettuce, chopped (dandelions work best if you can find them)
1/2 scoop butter
salt and pepper
2 eggs
1 lemon, juice of
flour

Steps:

  • Cut the lamb in portions.
  • Melt a tablespoon of butter in a pot and brown the lamb in it.
  • Strain excess fat. Take out the lamb.
  • Add the rest of the butter, salt& pepper, the lettuce, the onions and the lamb.
  • Cover and simmer for about 1 hours Stir.
  • Don't fret about not having any water in the stew. The veggies will provide it as they cook.
  • Prepare the avgolemono sauce, by beating together the eggs, lemon juice and flour (I use about 2 tsp).
  • Just before serving, pour the avgolemono in the pot, simmer lightly and serve hot.
  • Note: With 2 - 3 (2 - 3 lbs) heads of lettuce and 3 lbs of green onions, you will need a pretty big pot to hold all the chopped veggies. These will cook down to half the raw amount.

Nutrition Facts : Calories 360.9, Fat 19.4, SaturatedFat 8, Cholesterol 147.3, Sodium 153.9, Carbohydrate 17.8, Fiber 6.4, Sugar 5.6, Protein 30.9

GREEK FRICASSEE OF LAMB



Greek Fricassee of Lamb image

This is a fricassee as done in Greece - finished with an egg-lemon sauce (avgolemono). It is wonderfully delicious, and soul-satisfying...at least it is for us Greeks!

Provided by evelynathens

Categories     One Dish Meal

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 lbs lamb shoulder, cut into 6-8 pieces, trimmed of fat
1/4 cup olive oil
1 large onion, chopped
2 garlic cloves, chopped
2 cups water
2 cups dry white wine
salt and pepper, to taste
4 -5 romaine lettuce, lettuces leaves separated and washed, cut crosswise into 2-inch thick pieces (Swiss Chard can also be used in place of lettuce)
1/2 cup fresh dill, minced (please don't even think of using dried)
2 eggs
2 tablespoons cornstarch
1 1/2 lemons, juice of

Steps:

  • In a large Dutch Oven, heat the olive oil till smoking and in it brown the pieces of lamb (you may have to do this in 2-3 batches) until golden-brown all over.
  • When all the pieces are browned add onion, garlic, water and wine (you could use just water if you wanted to), salt and pepper to taste, and simmer for 1 1/2 hours, or until meat is very tender.
  • Add lettuce and dill. You may have to cram it into the pot but it will reduce to practically nothing. Put the lid on the Dutch Oven and cook for 8 minutes. Remove lid, stir carefully not to break up meat and cook another 2 minutes. Turn off heat.
  • In a large, heatproof bowl, whisk together eggs, cornstarch, lemon juice and a little salt and pepper to taste (remember, there is more in the pot).
  • With a ladle, remove ladlefuls of the cooking liquid the meat and lettuce have cooked in and VERY slowly whisk it into the egg/lemon mixture. Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb.
  • Pour all the sauce into the pot, covering the lamb and lettuce. Turn heat up to medium-high and just bring to the boil. Cook for 1-2 minutes.
  • Dinner is ready. Have lots of crusty bread around to sop up the delicious avgolemono sauce.

Nutrition Facts : Calories 1127.5, Fat 78, SaturatedFat 30.2, Cholesterol 280.3, Sodium 279.9, Carbohydrate 34.4, Fiber 17.3, Sugar 11.6, Protein 62.6

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