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Greek Arni Fricassee | Tender Lamb in Avgolemono
(0)
80 min
Under an hour
Gurkerl Küche
Ein traditioneller griechischer Herbstklassiker: Zart geschmortes Lammfleisch trifft auf knackigen Romanasalat, frische Jungzwiebeln und Dille, vollendet mit der samtigen Frische einer klassischen Ei-Zitronen-Sauce (Avgolemono).
Preparation method
Preparation
Pat the lamb dry and cut into approx. 3–4 cm pieces. Wash the spring onions and slice into fine rings. Peel and finely chop the garlic. Wash the romaine lettuce thoroughly, shake dry, and cut into coarse strips. Finely chop the fresh dill. (Note: If the dish needs to be kept warm, preheat the oven to 80 °C top/bottom heat.)
Braising
Heat the olive oil in a heavy braising pot over medium to high heat. Sear the pieces of lamb in batches on all sides until nicely golden brown. Season with fine salt and ground black pepper.
Add the spring onions and garlic to the meat in the pot and sweat gently for 2–3 minutes. Pour in the hot vegetable broth, cover the pot, and reduce the heat. Simmer the meat gently over low heat for about 50–60 minutes until wonderfully tender and juicy.
Chef's tip
For a successful avgolemono sauce, gentle tempering is crucial: slowly whisk the hot broth into the egg-lemon mixture in small additions so that the sauce emulsifies into a wonderfully creamy consistency and does not curdle.
Warm, crusty flatbread or artisan crusty bread is wonderful served alongside to mop up every last bit of the aromatic sauce.
150 min
Under an hour
