Lamb Fricassee With Endives Recipes

LAMB FRICASSEE: GREEK STYLE LAMB & GREENS IN AVGOLEMONO SAUCE

Steps:

• A traditional Greek dish made with lamb and greens in a refreshing lemon sauce.
• Season the meat on both sides with salt and pepper.
• Heat olive oil in a pot and brown the meat in a few batches all around. About 5-8 minutes. Do this in batches as to avoid overcrowding the pot. Overcrowding the pot will prevent the meat from browning.
• Note: the meat can also be browned in the oven by placing it in a baking pan, drizzled with olive oil and seasoned with salt and pepper. Roast at 500 °F, 260 °C for about 10 minutes.
• Add the sliced scallions to the pot with the meat and cook over high heat for 3-5 minutes or until the scallions soften a bit.
• Cover the meat with water and bring to a boil.
• Cover the pot with the lid and reduce the heat to a medium low. Cook for approximately 1 and ½ to 2 hours or until the meat is tender. Stir often and add more water if needed.
• Wash, dry, and coarsely chop the greens.
• Once the meat is soft, add the chopped greens to the pot, cover with lid and cook until they are wilted.
• Taste and add more salt and pepper if desired.
• Prepare the Avgolemono sauce by combining the egg yolks, lemon juice, and corn starch in a small bowl. Whisk until smooth.
• Temper the sauce by adding about ½ cup of hot liquid from the pot and whisking to combine.
• Pour the sauce into the pot and mix to distribute.
• Cook over medium heat 3-5 minutes. Stir in the chopped mint and dill and serve.
• Enjoy!

LAMB FRICASSEE

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.