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Greek Lamb Fricassee with Avgolemono
(0)
105 min
Under an hour
Gurkerl Küche
Zart geschmortes Lammfleisch trifft auf frischen Romanasalat, aromatische Dille und die unvergleichliche, samtig-cremige Ei-Zitronen-Sauce (Avgolemono). Ein traditioneller Klassiker der griechischen Festtagsküche, der Frische und herzhafte Wärme meisterhaft vereint.
Ingredients
Preparation method
Preparation & Searing the Meat
Pat the lamb dry and cut into bite-sized pieces, approx. 3–4 cm in size. Finely chop the yellow onion and garlic. Wash the spring onions and cut into approx. 2 cm wide rings.
Heat the olive oil in a heavy Dutch oven or braising pot. Sear the meat in batches over medium to high heat on all sides until nicely browned all over. Season with a little salt and pepper, remove from the pot, and set aside.
Braising & Adding Vegetables
In the same pot, sauté the chopped onion and spring onions in the remaining drippings for about 3–4 minutes until translucent. Add the garlic and sauté for another minute until fragrant.
Chef's tip
Avgolemono tip for success: The braising pot must under no circumstances be boiling when stirring in the sauce, otherwise the eggs will curdle. By slowly tempering with hot broth, the sauce binds into a velvety, creamy emulsion.
Side dish recommendation: This pairs traditionally with fresh, rustic country bread to soak up the lemon sauce, or buttery parsley potatoes.
150 min
Under an hour
