Roasted Lamb Fricassee

RECIPES/MEAT/Lambs

Roasted Lamb Fricassee

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Recipe-Ingrediants

A wonderful and flavorful dish made with lamb or goat meat that can be found in various regions of Greece, with slight variations in the addition of herbs depending on the region. However, the basic recipe remains the same with lettuce, dill, and fresh spring onions being essential components everywhere. In many regions, especially in the Peloponnese, it is served on the night of Easter instead of Magiritsa soup, while in the rest of Greece, it is a popular dish for Sunday meals or festive occasions.

Ingredients:

1 ½ kg lamb or goat meat, cut into pieces
2 large lettuces, roughly chopped
½ bunch fresh dill, finely chopped
1 dry onion, finely chopped
1/3 cup white wine
500 g mixed greens (such as wild greens, dandelion greens, etc.)
½ bunch fresh spring onions, finely chopped
1 liter water or vegetable broth
2 lemons, juiced
Lemon zest
1 tbsp cornstarch (optional)
2 eggs
Olive oil
Salt and pepper

Directions

In a deep pot, heat a little olive oil and saute the lamb or goat meat until browned on all sides. Add the fresh and dry onions and saute for a few more minutes. Deglaze the pot with white wine and allow the alcohol to evaporate.
Add the vegetable broth or water to the pot and reduce the heat to low. Let it simmer for about 1 hour and 15 minutes, partially covered with the lid. Stir occasionally.
While the meat is simmering, prepare the greens. Wash and roughly chop the lettuces and other greens.
After 1 hour and 15 minutes, push the meat to the side of the pot and add the chopped lettuces and greens. Allow them to simmer for an additional 20 minutes until the greens are tender. If you prefer a thicker sauce, mix a little of the cooking liquid with cornstarch in a small bowl and add it to the pot. Stir well.
In a separate bowl, beat the eggs with lemon juice. Gradually add some of the cooking liquid to the bowl, whisking constantly to temper the eggs without curdling them. Pour the egg-lemon mixture into the pot, stirring gently in a circular motion.
Return the pot to the heat and bring the fricassee to a gentle simmer, but do not let it boil. Taste and adjust the seasoning if necessary.
Serve hot, garnished with lemon zest and accompanied by crusty bread.

If you enjoyed this recipe, you can also try lamb giouvetsi, lamb kokkinisto, lemon lamb, lamb with artichokes, lamb with roasted potatoes, or lamb stew.

Special thanks to my friend Tzina for sharing her amazing dish with me.