Traditional Lamb Fricassée With Avgolemono Sauce 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 WITH AVGOLEMONO

Steps:

• Boil the lamb in enough water to cover for 10 minutes. Drain.
• In a frying pan, heat the oil over high heat, and brown the meat. Add the onions, and cook until they soften.
• Transfer to a stew pot with 1/2 cup of water, celery, salt, and pepper. Cook, covered, for 30 minutes over medium-high heat.
• Add dill and lettuce, resume boil, reduce heat, cover, and simmer for 1 hour.
• When the fricassee has cooked and only a small amount of liquid remains in the pot, turn off heat.
• In a small bowl, whisk together the egg whites with 1 tablespoon of cold water until frothy. Whisk in the egg yolks and lemon juice.
• Add 1 to 2 ladleful of liquid from the pot to the egg-lemon mixture and stir gently. Slowly pour the egg-lemon sauce over the meat.
• With a wooden spoon, stir gently 4 times. Then shake the pot gently side to side to distribute.
• Allow to sit covered on the stove for 20 minutes before serving.

GREEK FRICASSEE OF LAMB

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.

ROAST LAMB WITH AVGOLEMONO SAUCE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Set the leg of lamb into a roasting tin. Season with a little salt and plenty of black pepper. In a bowl, mix together the mustard and plain flour to a smooth paste. Spread it all over the lamb. Roast for 20 mins, then reduce the heat to 160C/fan 140C/gas 3 and cook for a further 1 hr 20 mins. Remove the lamb from the oven and leave to stand, covered in foil, for 15 mins.
• For the sauce, mix together 2 tbsp cold water and the cornflour to make a smooth paste. Beat together the egg yolks and lemon juice in a small saucepan and add 2-3 tbsp of the hot stock, whisking well. Stir in the cornflour paste and heat gently. Pour over the rest of the stock, then over a low heat stirring constantly, cook for 7-10 mins until the sauce has thickened. Do not boil. Add the spring onions, adjust the seasoning to taste, and serve hot with thin slices of the lamb.

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.