Lamb Fricassee with Avgolemono Sauce
Experience the heartwarming flavors of Greece with this exquisite Lamb Fricassee, perfected with a luscious avgolemono sauce. This one-pot dish features tender pieces of lamb shoulder braised to perfection in a savory broth, complemented by the fresh taste of wilted romaine lettuce and fragrant dill. Finished with a velvety egg-lemon sauce, this dish offers a delightful balance of rich and refreshing flavors, making it a comforting meal for any occasion. Perfect for family gatherings or cozy dinners, this fricassee is sure to win the hearts of all who taste it.
8
Servings
425
Calories
13
Ingredients
Ingredients
Lamb shoulder
4 lbs (cut into 6-8 pieces, trimmed of fat)
Olive oil
1/4 cup
Onion
1 large (chopped)
Garlic
2 cloves (chopped)
Water
2 cups
Dry white wine
2 cups
Salt
to taste
Pepper
to taste
Romaine lettuce
4-5 (leaves separated, washed, cut crosswise into 2-inch pieces)
Fresh dill
1/2 cup (minced)
Eggs
2
Cornstarch
2 tablespoons
Lemon
1 1/2 (juice of)
Instructions
1
In a large Dutch Oven, heat the olive oil over medium-high heat until it's shimmering. Add the lamb pieces in batches, browning them until golden on all sides. This should take about 7-10 minutes per batch.
2
Once all the lamb is browned, remove it from the pot temporarily. In the same pot, add the chopped onion and garlic, cooking until they are softened and fragrant, about 5 minutes.
3
Return the browned lamb to the pot and add the water and dry white wine. Season with salt and pepper to taste. Bring the mixture to a gentle simmer and cover, cooking for 1 1/2 hours or until the meat is fork-tender.
4
Add the chopped lettuce and minced dill to the pot. It may seem like a lot, but it will wilt down significantly. Cover and cook for an additional 8 minutes to allow the greens to soften.
5
Carefully remove the lid and gently stir the mixture, being cautious not to break up the meat. Allow it to cook for another 2 minutes before turning off the heat.
6
In a large heatproof bowl, whisk together the eggs, cornstarch, lime juice, and a pinch of salt and pepper.
7
Using a ladle, take small amounts of the hot cooking liquid and gradually whisk it into the egg-lemon mixture, continuously whisking to prevent curdling. Repeat until you've incorporated enough liquid to temper the eggs, then pour the entire mixture back into the pot.
8
Turn the heat to medium-high and let it simmer gently until just boiling, about 1-2 minutes. This will create a creamy sauce that envelops the lamb and greens.
9
Serve your Lamb Fricassee hot, paired with plenty of crusty bread for dipping into the sumptuous avgolemono sauce.
Nutrition Information
27.5g
Fat
6.5g
Carbs
28.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lamb Fricassee with Avgolemono?
It is a traditional Greek dish featuring tender lamb braised with romaine lettuce and finished with a creamy, tangy egg-lemon sauce.
What cut of lamb is best for this recipe?
Lamb shoulder is ideal because it becomes incredibly tender during the 1.5-hour braising process.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What is the calorie count per serving?
Each serving contains approximately 425 calories.
Is this Lamb Fricassee recipe gluten-free?
Yes, it uses cornstarch as a thickening agent instead of flour, making it suitable for gluten-free diets.
How long does the lamb need to cook?
The lamb should be simmered for 1 1/2 hours or until it is fork-tender.
What type of lettuce is used in Greek fricassee?
The recipe calls for 4 to 5 heads of Romaine lettuce, cut into 2-inch pieces.
What is Avgolemono sauce?
Avgolemono is a classic Mediterranean sauce made from a mixture of eggs and lemon juice tempered with hot broth.
How do I prevent the egg-lemon sauce from curdling?
You must temper the eggs by gradually whisking small amounts of hot cooking liquid into the egg mixture before adding it back to the pot.
Can I substitute the white wine?
If you prefer not to use wine, you can substitute it with additional water or chicken broth, though the flavor profile will change slightly.
Is it necessary to brown the lamb?
Yes, browning the lamb for 7-10 minutes per batch creates a deep savory flavor and better texture.
How much protein is in one serving?
Each serving provides about 28.5 grams of protein.
Can I use dried dill instead of fresh?
While fresh dill is recommended for its vibrant flavor, you can use 1-2 tablespoons of dried dill if fresh is unavailable.
What should I serve with Lamb Fricassee?
It is best served hot with plenty of crusty bread to soak up the rich avgolemono sauce.
Does this recipe contain dairy?
No, the creaminess of the sauce comes from the egg-lemon emulsion, making it naturally dairy-free.
How many carbohydrates are in this dish?
This dish contains approximately 6.5 grams of carbohydrates per serving.
Can I use lime juice instead of lemon?
While traditional avgolemono uses lemon, lime juice provides a similar acidity and is mentioned as an alternative in the instructions.
Why is cornstarch added to the sauce?
Cornstarch helps stabilize the egg mixture and ensures a velvety, thick consistency for the sauce.
How much fat is in this recipe?
There are 27.5 grams of fat per serving, primarily from the lamb shoulder and olive oil.
Can I make this in a slow cooker?
Yes, you can braise the meat in a slow cooker on low for 6-8 hours, but you should still prepare the avgolemono sauce on the stovetop at the end.
Is this a one-pot meal?
Yes, the entire dish is prepared in a single large Dutch Oven, making for easy cleanup.
How many cloves of garlic are required?
The recipe calls for 2 chopped garlic cloves.
What does 'tempering' the eggs mean?
Tempering is the process of slowly raising the temperature of the eggs so they don't scramble when added to the hot stew.
Can I use a different cut of lamb?
You can use lamb leg, but shoulder is preferred for its higher fat content which stays moist during braising.
How much water and wine are used for the broth?
The recipe uses 2 cups of water and 2 cups of dry white wine.
How long do the greens take to cook?
The lettuce and dill are cooked for a total of 10 minutes—8 minutes covered and 2 minutes uncovered.
Can I store and reheat leftovers?
Leftovers can be stored in the fridge for up to 3 days, but reheat gently over low heat to prevent the egg sauce from separating.
What type of wine is best?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best for this Greek-style stew.
Is the lettuce supposed to be wilted?
Yes, the lettuce wilts down significantly and absorbs the flavors of the lamb and wine broth.
Can I add other vegetables?
While not traditional for this fricassee, some variations include scallions or leeks added along with the onions.