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Greek Lamb Fricassee with Avgolemono | Tender & Lemony
(0)
95 min
Masterpiece
Gurkerl Küche
Klassisches griechisches Arni Frikase: Butterzart geschmortes Lammfleisch mit knackigem Romanasalat, frischen Jungzwiebeln und viel Dill, vollendet mit einer samtig-frischen Avgolemono-Sauce (Ei-Zitrone).
Preparation method
Preparation & searing the meat
Pat the lamb dry and cut into approx. 4 cm pieces. Peel and finely dice the onion. Wash the spring onions, remove the roots, and slice the white and tender green parts into approx. 2 cm rings. Peel and finely chop the garlic cloves.
Heat 2 tbsp of olive oil in a heavy Dutch oven or roasting pan. Sear the lamb in batches over medium to high heat on all sides until lightly browned. Season the meat with a little salt and pepper and briefly set aside on a plate.
Braising & adding vegetables
Add the remaining olive oil to the pot. Sauté the diced onion and the white parts of the spring onions in it for 3-4 minutes until translucent. Add the chopped garlic and sauté for about 1 minute until fragrant.
Chef's tip
Important for avgolemono: The braising broth must be added slowly and whisked constantly into the eggs so the sauce turns wonderfully creamy and the eggs do not curdle.
The romaine lettuce best retains its tender texture and fresh green colour when added toward the end of cooking and only braised briefly.
150 min
Under an hour
